Apricot Jam

This apricot jam recipe calls for dried apricots, so it can be made by anyone, anywhere, anytime. "Apricots do not have very much pectin, and the addition of the citrus provides this ingredient, plus giving the jam a lovely tang." Margaret Walker

• 1/2 kilo ( 1 pound) any citrus fruit
• 2 1/2 kilos (5 pounds) dried apricots
• 1 1/2 litres of orange juice (1 1/2 quarts)
• 4 1/2 litres of water (4 1/2 quarts)
• 51/2 kilos sugar (11 pounds)

METHOD

Place dried 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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