Apricot Jam


Photo: flickr user jessicafm
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Ingredients

1 kg apricots
1 cup water
3 cups sugar (caster)
teaspoon pectin

Preparation

1
Wash and stone apricots.
2
Put water and 1/2 sugar in a pan, bring to the boil, stirring, until sugar dissolves, then stop stirring and simmer 5 minutes.
3
Add fruit and pectin, bring back to the boil, simmer 30 minutes, stirring regularly. Add remaining sugar and simmer a further 10 minutes.
4
*To test:Remove a tsp of liquid from the jam and place on a plate, allow to cool. If a skin forms and jam holds its shape it is ready.
5
Pour into sterilised jars and seal.
6
Keeps for 3-4 months.
7
Ensure storage jars are well sterilised.

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Tags:

gift
bottled
preserve

Yield:

6.0 servings

Added:

February 10, 2010

Creator:

Anonymous

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