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Apricot Jam

1kg Firm Apricots (or Peaches or Nectarines)
750g Gem Jam Sugar or Special Jam Sugar


Slit the apricots into the stone with a knife and put into a bowl.
Put these into a microwave on full for 4 minutes just to soften them a little.
Let them cool until easy to handle then slip out and discard the stones.
Now reweigh the fruit and then tip into a pot and add three quarters of their weight to them in the jam sugar.

Put this on a low heat and stir with a wooden spoon until the sugar has melted.

Now put up the heat and, once the fruit is boiling, boil for just 4 minutes.

Have ready some jam pots which you have sterilized in a hot oven or in boiling water and ladle the jam carefully into these.

Lid and store.



August 3, 2009 11:36 AM | 0 Comments
  Martin Dwyer
Consultant Chef