Home-made Christmas #5 - Dried Apricot Jam
Tuesday, 21 December 2010 | Admin
Although I've got loads of chutneys, sugars and salts set aside I gave away my 3 jars of Apricot jam which just leaves me with raspberry jam and marmalade for my hampers.
This is a really, really last minute gift idea in that the ingredients aren't seasonal and are readily available, although it's a two day process but still really easy to make. So, with 4 days to go until Christmas, I'm going to make a batch of dried apricot jam to bulk up my christmas hampers. This recipe is taken from Darina Allens 'Forgotten Skills of Cooking' which I can thoroughly recommend.
- juice and zest of organic or unwaxed lemon
- 1.8kg granulated sugar
- 6 almonds, peeled and split
• Add the lemon zest and juice and 1.8litres of warm water.
• Cover and soak overnight.
• Next day, pre-heat your oven to 180c, then warm your sugar for about 15 minutes.
• Put the apricot mixture into a wide greased saucepan, then add the warm sugar.
• Heat gently and stir until all the warm sugar is dissolved.
• Increase the heat and boil rapidly for 20 - 30 minutes until setting point is reached. The almonds can be added half way through cooking to give a nutty flavour which is very yummy.
• To test for setting point, put a tsp of jam onto a plate which has been in the freezer and then pop in fridge for a few minutes. When you take it out of the fridge, see if it wrinkles when you touch it - if it has, you've reached setting point.
• Fill into sterilised pots (heated at 180c for 5 mins) cover and store.