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Apricot jam

Recipe from: 6/5/2002 12:00:00 AM

Ingredients 3
Servings 0


  • 2,5 kg apricots, halved
  • 1,75 ml water
  • 2 kg castor sugar


Place apricot halves and a few of the pips in a large saucepan with enough water just to cover.
Add sugar and bring the fruit to the boil.
Reduce heat and simmer for about 1 hour or until the apricots are completely soft.
Skim off any scum that rises to the top and stir from time to time to prevent the jam burning.
Test the jam to see if it has reached setting point: spoon a little onto a chilled saucer and allow it to cool.
The jam has reached setting point and is ready if a trail is left when you run your finger through it.
Carefully ladle the jam into hot sterilised glass jars and seal.
Store in a cool, dry place.
Makes about 10 cups, about 2,5 kg.

Read more on: fruit

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