Apricot Jam

Gotta love being Italian, it brings with it some great traditions, from making pomodoro (tomato) sauce, to winemaking and to making homemade sausages and salami etc etc. Part of being a wog in Australia is means you grow all your own vegetables and fruit. Even at the ages of 86 and 89 there is no stopping my grandparents, planting tomatos, zucchini, broad-beans, lettuce, the list goes on. They also have some spectacular fruit trees including two blood plums, lemon and apricot trees. Blessed with another fruitful season there was enough apricots to last us 6 months, so what do you do when you have fruit like that in abundance? You make jam of course!

Below is my super easy apricot jam recipe! You can of course buy apricots to make this recipe although there really is no substitute for home grown fruit that is fresh and full of flavour.

Ingredients

  • 1.7kg apricots, halved and pips removed
  • 1.5kg sugar
  • 1 lemon

Method

  1. Cut all your apricots and remove the pips.
  2. Place them in a large pot and add all the sugar over the apricots. Cover with clingwrap and leave the sugar to soak into the apricots for an hour and a half.
  3. Heat pan over a medium – high heat and cook for a good 25 minutes. The apricots should start to boil and a thick creamy foam should rise to the surface. Scoop this out and discard. Allow apricots to continue to cook.
  4. Heat oven to 180°c. Once the oven reaches the desired temperature place your jam jars (lids off) on a tray and in the oven. This sterilizes the jars. Remove from oven once the jam has finished cooking.
  5. Add the juice of 1 lemon as this will assist in the cooking and setting process of the jam.
  6. Place 2 small saucers in the freezer. After cooking the apricots for a further 15 minutes place a small amount on one saucer. If the jam is firm and solid when the saucer is moved then the jam is ready. If not continue cooking and try again with the next saucer in 5 – 10 minutes. You should see a thick consistency form when you stir the jam in the pot.
  7.  Once cooked, take the jam off the heat, and immediately pour into the jars and tighten lids. Use heat mits or gloves to avoid getting burnt when transferring the hot jam.

 

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