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Apricot Jam

1 kg of apricots (with stone removed) will make aprox. five, 300ml jars.


1 kg of freash seasonal apricots (July-August).
300 gr of raw cane sugar or honey.
The juice of half a lemon.
Pectin and citric acid added according to instructions on the leaflet. Marmello 1 or Pomona Universal Pectin


Clean, stone and cut the apricots into three to four pieces.

Put the cleaned, cut and stoned apricots into a pot and add aprox. two to three centimetres of water.

Add the lemon juice.

Heat the apricots up and cook until softened – no longer than five to ten minutes.

Mix the pectin, citric acid and sugar in a baking tray and heat up in the oven for five to ten minutes. If using honey heat the powdered pectin and citric acid in a pot.

When the apricots are soft add the heated sugar or honey, pectin and citric acid and stir until it has all melted evenly in the jam.

Bring the mixture to a rolling boil – do not be tempted to stir at this point – it will just cool the mixture down and take longer for it to reach boiling point thereby increasing the risk of caramalisation. If the sugar or honey has been properly dispersed it will not burn the bottom of the pan so can be safely left to reach a rolling boil.

Once it has reached a rolling boil leave it to cook for one minute.

Take off the heat and gently skim off the foam with a ladle.

Pot the hot jam into the sterilised jars.

Fill the jam to the rim of the jar before sealing it tightly with the lid.

Turn the pot upside down to create a sterilised vacuum.

Do not worry that the jam is still liquid – it will begin to set as the jam begins to cool.

Label the jars and eat straight away or put in storage for up to twelve months.

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