Author Jean Morrison
Apricot Jam recipe, cheap and so easy to make
In Western Australia, apricots appear in the shops 3 - 4 weeks before Christmas. After boring apples, pears and bananas all winter we really appreciate stone fruit. This jam always sets well. I never need to use Jamsetta. Only three ingredients and one of those is water.
Preparation time: 20 minutes
Cooking time: 60 minutes
Quantity: Several jars depending on size of jars
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2 kg apricots
1/2 cup water
5 cups sugar
Wash, stone and chop the apricots, retaining 1/3 of the stones. Place fruit into a large pan.
Crack the stones and add the kernels to the pan along with the water.
Boil until soft.
Add sugar and return to the boil, stirring constantly. Boil until thickened, stirring frequently.
Carefully pour into hot jars. Seal whilst hot.
Don't omit the kernels from this recipe. They help the jam to set.
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