Preheat oven to 160C. Wash apricots, then halve or quarter them and remove stones. Wrap half the stones in a teatowel and crack them with a kitchen mallet. Take the kernels out and set aside. Discard debris. Put fruit, water and lemon juice into a non-reactive saucepan and bring gently to a boil. Simmer until fruit is tender, about 20 minutes, or longer if you prefer a smoother jam. Meanwhile, put sugar into a clean dish and warm it in the oven (though a lot of jam experts suggest this is not required). Add warmed sugar and reserved kernels to mixture, stirring until sugar has dissolved, then boil rapidly for about 15 minutes or until setting stage is reached. Spoon into hot, sterilised jars,ensuring the kernels are evenly spread amongst the jars, and seal.
From The Cook's Companion by Stephanie Alexander.
- 1½ kilograms fresh apricots (fFirm-ripe rather than soft)
- 250 millilitres water
- 2 tablespoons lemon juice
- 1½ kilograms jam sugar
Apricot Jam is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.