Apricot Jam

  • 30 Sep - 06 Oct, 2017
  • Mag The Weekly
  • Cookery


· 6lbs. firm and ripe freestone apricots, halved and pitted

· 2lbs. granulated sugar

· 6tbsp fresh lemon juice from 3 lemons

In a large stainless steel or glass mixing bowl, combine apricots, sugar and three tablespoons of lemon juice, and mix until all the sugar is moistened. If some sugar remains dry, allow to grind until fruit has released enough juices to moisten sugar, for about five to 15 minutes. Scrape apricot mixture into a wide shallow pot and heat over medium-high heat, stirring regularly, until sugar is melted and mixture starts to bubble, 10-15 minutes. Set several metal spoons on a plate in the freezer.

Heat apricot mixture over medium-high heat, stirring as needed to prevent scorching, until jam starts to foam. Continue to cook, stirring minimally and lowering the heat if necessary to prevent scorching, until foaming has subsided, about 15 minutes longer; scrape any foam off jam surface with a stainless steel spoon as needed. If the jam tastes too sweet without a good balance of tartness, add one tablespoon of the remaining lemon juice at a time, stirring well and tasting between additions, until the lemony flavour is just barely perceptible and the balance of sweet and tart has been reached.

Continue to cook until bubbling has slowed and jam looks glossy and appears to be thick around the edge, for about five to 15 minutes; lower heat as necessary to prevent scorching. Turn off heat and set a dollop of jam on one of the freezing-cold spoons, then return to freezer for five minutes. Jam is ready once it holds together and doesn't run off the spoon when tilted. If jam is too runny, return to heat and cook, stirring frequently and repeating the spoon test every five minutes, until jam passes test.