Apricot Jam
Ingredients
1 lemon
900g (4 cups) white sugar
1kg ripe apricots, cut into quarters - stone removed
250ml (1 cup) water
Method
Peel the rind from the lemon, halve and juice the lemon.
Place the apricots, water, lemon juice & rind in a large saucepan over a medium heat. Bring to the boil. Simmer, stirring for 10 minutes or until the mixture is thick and soft.
Reduce heat to low. Add the sugar and cook, stirring, occasionally brushing down the side of the pan with a pastry brush dipped in water, for 5 minutes or until sugar dissolves.
Increase heat to medium. Bring to the boil. Simmer rapidly, stirring and using a slotted spoon to remove any scum from the surface, for 20-25 minutes or until the jam reaches setting point (take care the jam doesn't catch on the base of the pan). Note: Setting point is when the jam is thickened and coats the back of a spoon without running.
Remove lemon rind and ladle the hot jam into clean, dry jars then seal. Set aside to cool. Label, date and store in a cool, dark place away from direct sunlight until ready to use.
Please note: It is important to sterilise jars to prevent mould forming. Jars can be sterilised many ways. Firstly, choose glass jars with an airtight lid. Remove any old labels and ensure they are free from cracks or chips. Wash in hot soapy water and rinse, then sterilise using one of the following methods:
Oven: Preheat the oven to 120C. Place jars (upright) and lids (separately) on an oven tray and heat in the oven for 20 minutes. Remove and fill immediately with jam or other preserves.
Stove-top: Place jars and lids in a deep saucepan. Cover with cold water. Bring water to the boil over high heat, reduce heat to medium and boil for 10 minutes. Line a baking tray with paper towel. Remove the jars using metal tongs and allow to air dry or dry with a clean paper towel.
Dishwasher: Place jars, lids and rubber seals in the dishwasher on the hottest cycle. Remove and place onto a paper towel-lined tray; the heat will dry them naturally or dry with paper towel.