Apricot Jam
By: Anonymous
Published: Wednesday, February 10, 2010 - 5:58pm

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.