apricots into large container and pour on orange juice. Leave in refrigerator
overnight to allow the apricots to soak up juice and plump up.
Next day, finely slice
and chop citrus and place it with apricots and orange juice into jam pan.
Add water and simmer slowly until dried apricots have begun to soften
and break up. Cook until the fruit can be blended with a stab mixer to
a smooth pulp.
Add sugar and stir whilst
boiling quite hard for 30 minutes or until setting point has been reached.
Stir constantly during this period of cooking to make sure that jam does
not stick to base of pan, and does not spit.
Bottle into sterilised
jars using a plastic jug to pour jam. Lid jars and invert for about two
minutes to sterilise lids also. Turn jars upright and when cold, label
with type of jam and date of manufacture.
Yield 6 - 8 pints
recipe from www.inmamaskitchen.com
Contributor: Margaret Walker
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