Page 3 - Veggiefood Presentation
P. 3
Apricot Jam
Ingredients Method
1 kg fresh apricots Cut the apricots in half and extract the
60ml water pits.
600g sugar Place the apricots in a saucepan and
1 teaspoon freshly squeezed Cover the pan and cook, stirring
lemon juice frequently, until the apricots are tender
and cooked through.
Add the sugar to the apricots and cook,
uncovered, skimming off any foam that
rises to the surface. As the mixture
thickens and reduces, stir frequently to
make sure the jam isn’t burning on the
bottom.
When the jam looks slightly-jelled, turn
off the heat then do the nudge test: If
the jam mounds and wrinkles it’s done.
If not, continue to cook, then re-test the
jam until it reaches that consistency.
Once done, stir in the lemon juice and
ladle the jam into clean jars. Cover
tightly and leave to cool to room
temperature. Once cool, refrigerate until
ready to use.
Tips.
(You can use a candy thermometer if you
wish. The finished jam will be about
220ºF, 104ºC.)
