METHOD
If
you are new to making jam, please read Margaret's how -to article for
cooking terms and safety measures. click
here
Wash, halve and stone
apricots. Place them into pan together with lemon juice.
Simmer gently over a
low heat until juice from fruit begins to run. Continue stirring until
fruit has softened and become mushy. It is important to stir well at this
stage to prevent fruit from sticking to bottom of pan. When most of the
fruit has broken up, gradually add sugar and stir well to dissolve.
Raise heat slightly,
bringing jam to a rolling boil. Boil at this level for at least thirty
minutes, stirring often, by which time the setting point should have been
reached. Test the setting point. Fast boiling of berry jam will achieve
the best result and a better set. Slightly under-ripe fruit also contains
more pectin.
If not quite ready continue
to boil until a small amount of jam on a saucer jells. Add brandy and
blanched apricot kernels, and turn off heat. Bottle and seal as per the
jam and sauce article. Label with the date of manufacture, for good management
of your store cupboard
Yield: about 8 pints
Recipe from www.inmamaskitchen.com
Contributor: Margaret e. walke
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