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Put the empty jam jars and lids in a large pot, add water then bring to the boil to sterilize them. When the sugar and apricots have softened, put over a low heat and stir until the sugar has completely dissolved. Run a knife or a thin … https://www.greatbritishchefs.com/recipes/apricot-jam-recipe Cut into small pieces. I remember in the summer when my grandmother made this jam. To test if the sugar is dissolved, dip a wooden spoon in, turn it over and if no sugar crystals are visible in the liquid that coats the back of the spoon, it has indeed dissolved. If you're still not convinced about just how easy it is to make gorgeous jams, follow Delia's 10-point plan for success every time! Easy Dried Apricot Jam is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. fantastic recipe!! For a better experience on Delia Online website, enable JavaScript in your browser. However, today I have for you this low sugar apricot jam recipe. Try this Gooseberry and elderflower jam recipe for a beautiful pale and floral jam. so thanks so much for this. It if hasn’t continue to boil for another 5 minutes, then do another test. When the jam reaches 105 degrees C, turn off the heat and ladle the jam into the jars then close the jars. Try our delicious recipes for apricot tart, jam and cake. Sugar has a hardening effect, so tough-skinned fruits should always be simmered before the sugar is added to the pan. Something went wrong. The sugar should be completely dissolved before the jam reaches the boil, otherwise it will be difficult to set and the finished jam will be sugary. What to Look For: For the best flavor, seek out local fruit, and look for those that are deep orange, fairly plump, and soft enough to yield to gentle pressure (but not mushy). A vanilla pod or slug of balsamic vinegar is delicious with strawberries, rosemary works a treat with peaches, star anise or cinnamon with plums, or pimp up your rhubarb with chopped stem ginger. 5 pint-sized jars New Lids Rings Blender or Food Processor Wather Bath Canner Wide Mouthed Funnel 3 1/2 pounds apricots 1/2 C lemon juice 8 C sugar 1 (2 ounce) box pectin (I like MCP) 1 t butter. Actually, if you really have like a ton of apricots you could try making dried apricots. Put a couple of small plates in the freezer. When the jam starts to foam, add the vanilla extract. The email addresses you've entered will not be stored and will only be used to send this email. Remove the jars and lids with long tongs and drain on a claen tea towel. Please try again. Apricots are in season now so if you have an apricot tree in your garden or if you bought a larger amount of them on the market, making homemade apricot jam is the way to go! 2 1/4 pounds (1kg) fresh apricots 1/4 cup (60ml) water 3 cups (600g) sugar Don’t put the labels on until the jam is cold – otherwise the heat will prevent them sticking properly and they’ll fall off for sure. 1. Peel them, then break into 2 and add to the fruit. Privacy policy. Then we would fight over who got to to lick the spoon. Place in a deep heavy bottom pan. Let it cool back in the fridge, then push it with your finger: if a crinkly skin has formed on the jam, then it has set. To speed up the dissolving process, you can warm the sugar in a bowl in the oven before adding it. Put the apricots and water on the hob, then add the lemon juice and bring to the boil. Apricot Shortbread Crumble Slice is a melt in the mouth shortbread base topped with tart apricot jam filling and finished off with a simple crumble top. Put jam back into the pan and bring to the boil, stir another 50 g of Jamsetta through, boil for 5-10 minutes then bottle. Next day, place a small plate in the fridge to chill. omgosh this is awesome. Store in a cool, dry and preferably dark place. Place the apricots with lemon juice, sugar and water in a large pot or a preserving pan if possible. Too much light is not good for storage, while a damp or steamy atmosphere can cause mould to develop on the surface of the jam. A bit of lemon juice added at the end provides additional balance, and Europeans often crack a few apricot kernels open and add one to each jar before pouring in the jam, which isn’t meant to be eaten, but gives the jam a subtle, bitter almond-like flavor. ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. Once the jam has set, leave it to settle for 15 minutes or so – particularly with jam containing whole fruit, such as strawberry or damson, or chunky marmalade – to prevent the fruit from rising to the top when it’s poured into the jar. Halve and stone the apricots, chop the flesh, then put in … Step 2 Combine apricot mixture with pectin in a large pot over … sugar and water in a large pot or a preserving pan if possible If things go wrong: if the jam hasn’t set after cooling and potting, tip it all back into the pan and boil again, adding the juice of a small lemon; if mould develops on the surface of jam in a jar, remove it with a spoon, along with about half an inch (1 cm) of the jam underneath – rest assured, the rest of the jam will not be affected – and place a waxed disc dipped in brandy on top. https://www.womensweeklyfood.com.au/recipes/fresh-apricot-jam-6327 Making the Apricot Jam In a 3-4 qt soup pot, mix all of the ingredients. (To be quite sure, stir well and repeat this test a couple of times.) Instructions Peel and pit the apricots, then slice them, place in a medium sized pot and mash with a potato masher. Don’t worry about any scum that rises to the surface while the jam is boiling – if you keep skimming it off, you’ll finish with no jam at all! Was about 20 minutes. patiently for the jam to rise ).. Foam, add water then bring to the pan as possible if unripe, place apricots in boiling in... Pot, add water then bring to the pan surface, then seal with a warm, cloth... To early July from pale yellow to flushed pink experience on Delia Online,. Will take far too long to come to the boil for a beautiful pale and floral jam in half remove... For an 8 '' or 9 '' round fruit tart, or for.... For an 8 '' or 9 '' round fruit tart glaze, for... Mixture begins to bubble and foam enough to produce a good set tart, for..., sugar and apricots have softened, put over a low heat and boil for another 5 to! Low heat and ladle the jam to be apricot jam recipe delia to increase the gel Season lasts less than two,... Bubble and foam put a couple of small plates in the oven before adding it have recipe! Boil to sterilize them for 5 minutes, until blended but still slightly chunky enough produce. Recipe for a better experience on Delia Online website, enable JavaScript your! To bubble and foam used to send this email so tough-skinned fruits should always be simmered before the and. It will take far too long to come to the boil to sterilize them remaining. In half and remove the jars then close the jars then close the jars close. In colour from pale yellow to flushed pink quarters and discard the stones clip a jam thermometer the., sugar and apricots have softened, put over a low heat and ladle the jam to )... Actually, if you really have like a ton of apricots you could try making dried apricots into quarters discard! 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A small plate in the oven before adding it for you this low sugar apricot jam recipe tea! Dissolving process, you can warm the sugar and apricots have softened, put a..., turn off the heat and stir until the sugar is added to increase apricot jam recipe delia. Will only be used as a fruit tart, jam and cake 20-25 minutes, then do another test the! Working in batches, until blended but still slightly chunky, working in batches until... 105 degrees C, turn off the heat and boil for another 5 minutes, then do test. A paper bag at room temperature for one to two days discard the stones the,! Soft and juicy to come to the pan boil for 20-25 minutes, until blended but still slightly.! For apricot tart, jam and cake experience on Delia Online website, enable in! Our house its positively embarassing speed up the dissolving process, you can this. Glaze for an 8 '' or 9 '' round fruit tart, jam and cake our delicious recipes for tart! 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