Jamming!
Homemade apricot jam is amazing! This simple little recipe is easy to use and you can always substitute other fruits. Pick whatever is in season and whatever there is an abundance of!
Ingredients: Equipment:
1kg Apricots Wooden Spoon 900g Sugar Preserving Pot
2 Lemons Plate
250ml Water Preserving/jam jars
Method:
This recipe can be adapted to suit whatever amount of Apricots you have. For example 1kg of fruit to 900grams of sugar. You could possibly try low GI sugar etc., however this is Jam people, it's full of sugar! There is no escaping it! So, nearly equal amounts sugar to fruit ratio. I usually leave a few apricot seeds in while it's cooking to help the jam set. I think it's an old wives tale I heard once and it probably has no significance whatsoever, so this step is optional! The juice of 1-2 lemons, this adds a little bit of tang, but also helps the jam set rather than using added setting agents, such as Pectin.
Pectin, however is already found in fruit, and after a lot of boiling and stirring this will naturally help the jam set. So lets get started.....
I find a large heavy based pot works best, there are some great preserving pots on the market too, such as the one I am using from Mad Millie.
1. Firstly halve the apricots, if some pieces are smaller or bigger don't worry it just adds to the texture.
2. Add the sugar and 1 cup of water (250ml). You can always add more if required.
3. Squeeze the juice of 1-2 lemons depending on how big or juicy they are.
Once all the ingredients are in your pan, bring them to the boil while stirring constantly. You don't want the sugar to stick to the bottom of the pot (especially if you aren't using the non-stick variety) Turn the heat down and let the mixture simmer away. You will need to watch this mixture and stir it regularly. Also caution should be used as hot sugary goodness is like lava!
While this is bubbling away you can start to do some prep for the final stages of your jamming! The plate needs to go into the fridge (this is how we test whether the jam will set), the jars needs to be stacked on a wooden board if possible, and the kettle needs to be boiled. May as well make yourself a coffee, we might be here awhile! By placed the jars open and ready to go on a wooden board they can sterilize them by pouring over boiling water from the kettle. The wooden board itself is meant to prevent the jars from cracking from the heat of the boiling water. Turn the jars over, without burning yourself, and let dry completely.
Your mixture will start to thicken, now this could take some time, even up to and over an hour, so be patient. To check if the jam is ready and will thicken/set after cooling take the cold plate and place a few drops of the jam on it. Holding the plate vertically, you will see if the jam slides down easily or if it grips the plate. If it tacky to the touch and doesn't slide down the plate easily then it is good to go! Pour the jam into the jars! You can use preserving wax melted on top of the jam to keep the it preserved or you can place the lid on the jar and immediately turn the jar upside down which will create a vacuum seal. Let cool and enjoy with some toast or even on some vintage cheddar!
