METHOD:

Peel apricots (best to do this in 1kg batches):

Half-fill a large saucepan with water and bring to the boil.

Half-fill a large mixing bowl with cold water and add about 12 ice cubes to make the iced water.

Place apricots in a colander and plunge them in boiling water for about a minute or two.

Remove from the boiling water and immediately plunge the apricots in the iced water.

Peel the skin off each apricot, halve it, remove the stone and place peeled apricot halves in a large mixing bowl.

Repeat the peeling and halving process with remaining apricots. You will end up with approx. 10 cups of peeled apricots.

Place peeled, halved apricots in the second large saucepan, add sugar and lemon juice, stir well and cook the mixture at medium low heat for about 20 minutes, stirring occasionally to prevent sticking and burning.

While mixture is cooking, sterilize jam jars and lids by boiling them for about 5 minutes, drain and allow to cool and dry.

Skim off the foam from the top of jam mixture with a spoon.

Using a potato masher, mash the apricots thoroughly.

Increase heat to high and bring mixture to a rolling boil (a boil that continues to bubble when stirred) stirring constantly until the jam sets.

Test for readiness by dropping a few drops on a cold saucer - jam is set if the drops are not runny.

Fill the jars to about .5cm (1/4") from the top, screw on the lids and place them in a boiling water bath (water must cover jars) for about 5 minutes.

Remove jars from boiling water bath and allow to cool completely. Refrigerate for longer shelf life.

     

OzLadyM

      


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