Rich ripe apricot or plum jam

Recipe from: 31 December 2010

Ingredients 3
Servings 4 jars


  • 1.5
    ripe fruit, with a few unripe ones
  • 1.5
    granulated sugar
  • 10


1 hr
Quarter the fruit, and add to a large pot (including the pips). Add the water to the plums, but not the apricots.  

Cook for 5 to10 minutes until soft. Here you can choose to cook the fruit until mushy, to get a smooth jam, or leave slightly uncooked to get jam with chunks of fruit in it.

Add in all of the granulated sugar, stirring well to prevent boiling before all sugar crystals have dissolved.

When all sugar is dissolved, bring to the boil and cook until gelling stage has been reached, this can be anything from 10 to 20 minutes of boiling. While the jam is boiling, the pips will rise to the surface, scoop them out and throw away, as the pectin needed will already have been drawn out.

Boil or heat your jam jars and lids in the oven to sterilize and prevent cracking the jars when adding the hot jam.

Kitchen notes: Cook over a medium heat for slightly longer to prevent discolouring and burning the jam.

Fill a flat saucer with cold water. When the jam falls off the stirring spoon in small globules, spoon a small amount of jam into the saucer. If it falls and holds a circle it is almost done, if when cooled, the jam wrinkles across its surface when a finger is pushed through it is ready.

Pour into hot jars and seal with the lids.

Reprinted with permission of How to cook an Elephant.
To visit How to cook an Elephant’s blog, click here.

Read more on: fruit

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