- February 2023
- Makes around 600g
- Hands-on time 30 min, plus cooling and overnight marinating
When they’re in season, stone fruit such as apricots are a real treat. Blink, however, and they’re gone, meaning you won’t get to taste them at their best for another year (unless you hop on a plane). Preserve their sweetness when they’re in abudnance with this simple jam. You’ll have weeks’ worth of breakfasts worth getting up for in your future…
For more jam recipes, find our collection of jams and preserves here.
- 16g (16g sugars)
- 600g ripe apricots, halved and pitted
- 600g granulated sugar
- 1 vanilla pod, split and seeds scraped (optional)
- Juice ½ lemon
- Put the apricots and sugar in a large saucepan or preserving pan and toss or stir to combine. Add the vanilla pod and seeds (if using) and the lemon juice, toss again, then cover and leave to macerate at room temperature overnight.
- The next day, uncover the pan and put it over a low-medium heat. If you don’t have a thermometer, put a small plate in the freezer. Gently simmer the mixture, stirring occasionally, until the fruit has released some liquid and the sugar has dissolved into it (about 10 minutes). Increase the heat and bring the mixture to the boil.
- Boil for 10 minutes or, if you have one, until a thermometer reads a temperature of 105°C. If you don’t have a thermometer, take the saucer out of the freezer and add a spoonful of the jam. Wait a few seconds, then push the jam with your finger. If a skin forms on the jam and crinkles when pushed, it’s ready. If not, continue to boil and check in another few minutes.
- When the jam is ready, remove it from the heat and leave for 5 minutes until the bubbling subsides. Pour into sterilised jars while still warm (discarding the vanilla pod if using), then seal. Keep the jars in the fridge after opening and eat within 2 weeks.
Throw a handful of chopped blanched almonds into the mixture at the beginning of step 2 for a frangipane-like flavour and a jam with crunch.
Macerating – that is coating fruit with sugar and leaving it – kickstarts the jam-making process by breaking down the fruit and allowing some of the sugar to dissolve into the juice. This gives a more uniform texture to the jam and helps prevent scorching during the first few minutes of cooking.
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