A lovely sweet jam, ideal for using in baking and great on scones and in Victoria Sandwiches. Do not fill pan more than 1/3 full, due to the boiling jam more than doubling in size when it bubbles fast, watch out for spitting too. Granulated sugar may be used instead of preserving sugar or jam sugar, the preserving times may not be as good.
- 1⅘ kilograms fresh apricots
- 1 juice of lemon
- 1⅘ kilograms preserving sugar
Apricot Jam is a community recipe submitted by Crafty Cookie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.