Easy Apricot Jam
A bright coloured, full-of-flavour jam using dried apricots, which means it can be made at any time through the year. You'll need to prep ahead as the apricots require overnight soaking.
- 500g dried apricots
- 1.5kg preserving sugar
- Finely chop 400g of the apricots and place all the apricots in a large preserving pan, add 2 litres of water and bring to the boil, remove from heat, cover and leave overnight to soak.
- Next day bring the pan of apricots to the boil again, reduce heat so the liquid is simmering and cook for 30-45 minutes until apricots very soft.
- Add sugar, stirring continuously, keeping heat low so the sugar dissolves.
- Return to the boil and boil the mixture, stirring often for 20-25 minutes. Remove any scum during the cooking.
- When the jam falls from the spoon in thick sheets without dripping, start testing for the setting.
- Allow cooling for 5 minutes then spoon into clean warmed jars and seal immediately.
- Turn jars upside down for 2 minutes, label and store in a cool place. Refrigerate after opening.
This recipe was kindly contributed by Jill Brand, NFWI Lead Cookery Judge.