Apricot & Kernel Jam
Serves 20 25 min prep 35 min cook
Deeply fruity apricot jam with a tiny amount of crushed apricot kernel for the subtle almond-like note remembered from old farm kitchens.
Ingredients
- 1 kg ripe apricots, halved and stones removed
- 800 g white sugar
- 2 tbsp lemon juice
- 2 apricot kernels, finely crushed, optional
Method
- Place the apricots in a large heavy saucepan.
- Cook gently until they begin releasing juice.
- Add the sugar and lemon juice.
- Stir over low heat until the sugar dissolves.
- Boil until thick and glossy.
- Add only a very small amount of crushed kernel if using.
- Test for setting point.
- Bottle hot in sterilised jars.