Apricot jam
This jam has a wonderful bright color and flavor. It's easy to make, and bonus, lower in sugar than many jams.
Servings: 12 (approx - makes around ⅔ cup)
Calories: 43kcal
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Ingredients
- 9 oz apricots (weight without stones - around 10.5oz/300g with stones)
- ½ cup sugar
- 1 tablespoon lemon juice
Instructions
- Place the apricots in a bowl and pour over boiling water. Leave them for 1-2 minutes then drain. Peel the skins off the apricots with the side edge of a knife - the skins should comes off easily. Roughly chop the apricots and discard the stones. Place a small pate in the freezer to chill (to test jam later).
- Put the chopped apricots, sugar and lemon juice in a small-medium saucepan and put on a medium heat. Stir as it heats to dissolve the sugar. Break up the apricots with a spatula/spoon a little as they soften. As it cooks, prepare your jar/jars - either warm in a low over a few minutes or submerge in boiling water to sterilize. Take care using tongs/gloves to handle as you remove.
- Bring the jam to a simmer, reduce the heat a little and simmer for approximately 10 minutes (or longer, as needed), stirring occasionally. It will start to thicken and the fruit chunks will dissolve into the mixture - when you stir a spoon/spatula through, it will take a bit longer to close in behind. You can test it by putting a small amount on the chilled plate - leave it a minute or put in the fridge if it doesn't cool quickly. When cool, you can push the jam on the plate with your finger and it should wrinkle a little on top.
- Remove the pan from the heat, allow to cool a minute or two then skim off any foam. Transfer to your prepared clean jar(s) and put lid on while still hot. Leave to cool.
Nutrition
Calories: 43kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 55mg | Fiber: 1g | Sugar: 10g | Vitamin A: 410IU | Vitamin C: 3mg | Calcium: 3mg | Iron: 1mg
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