You know how I was daydreaming about jam yesterday? Once I get an idea in my head...
Makes 3 x 500ml Jars
2kg fresh apricots, cut into small dice
1kg white sugar
1 1/2 cups water
1 lemon, peel, juice and pips
Pop a small plate into the freezer to chill. Heat the oven to 150 degrees C.
When the oven has come to temperature. Put the sugar into a large, high-sided roasting pan and put it in the oven for 15 minutes to heat up. Stir occasionally.
Peel the lemon, reserve the peel. Cut the lemon in half and squeeze the juice from the lemon, reserve the pips. Put the peel and pips into a square of muslin and tie it up with kitchen string to make a sealed pouch.
Put the muslin pouch, chopped apricots, lemon juice and water into a large pan over medium heat. Bring to a boil and then turn down to a lively simmer and cook until the fruit is tender, about 7 - 10 minutes. Don't overcook the fruit. Take the sugar out of the oven and pour it into the pan of fruit. Increase the heat and boil the mixture for about 15 minutes, stirring regularly so that it doesn't stick on the bottom of the pan and burn. Test for setting point by taking the small plate out of the freezer and pouring a teaspoon of fruit mixture on it. Leave it for a few seconds and run your finger through it. If it starts to wrinkle and seems thick and syrupy, it's at setting point and you can stop cooking it. If it's still thin and runny, keep cooking it until you reach setting point, testing every couple of minutes. Return the plate to the freezer between testing.
Remove the muslin pouch and discard. Pour the hot jam into sterilised jars. Keep in the refrigerator for 2 - 3 weeks or process them in a preserver to keep them for longer.
NOTE: A traditional jam recipe tends to use equal quantities of fruit and sugar. This jam only uses half the quantity of sugar to fruit as I don't like my jam too sweet. If you prefer your jam sweeter, then add more sugar. Jam made with more sugar will keep longer than jam made with less sugar as sugar is a preservative.