Recipe Centre

Apricot jam

Ingredients
3 kg apricots, stoned (weigh after stoning)
3 kg white sugar
15 apricot kernels
knob of butter (optional)

Method:
1. Sterilise the jars and lids. In the microwave oven: half-fill jars with water and microwave on 100 percent power for 3 minutes. Pour out boiling water and leave jars to dry. On the stove: place jars in a saucepan of water, bring to boil and boil for 10 minutes. Pour out water, invert jars on a tea towel and leave to dry. Rinse lids in hot water and leave to dry on a tea towel. 2. Wash fruit in salted water. Rinse in fresh water and drain. 3. Discard stalks, halve fruit and remove stones. Crack 15 of them, using a nutcracker, remove kernels and set aside. 4. Place the sugar in a heavy-based saucepan and warm over low heat for a few minutes. Add halved apricots and cook over low heat until sugar dissolves. Bring to boil and stir in apricot kernels. Boil steadily for 30 to 45 minutes, or until jam thickens, stirring occasionally with a wooden spoon to prevent its catching (burning). Skim off the scum (froth) that rises to the surface, using a slotted spoon. Just before bottling, add a knob of butter to dissolve remaining scum. 5. Test for setting: drop 5 ml (1 tsp) jam onto an ice-cold plate and leave for 20 seconds. Push the surface with your finger; if the jam wrinkles, it's ready for bottling. If it doesn't, cook for a few more minutes and test again. Alternatively, place a sugar thermometer in the jam (see tips); the jam's ready when the temperature reaches 105 ºC. 6. Pour the jam into sterilised jars, to within 1 cm of the top. Cool completely. Melt candles or beeswax over low heat. Pour the wax over the jam and leave until hardened, a few minutes. Seal jars with the screw-on lids, and affix labels. Makes 7 x 500 ml jars

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