Apricot Jam

07/05/2010 - 09:30

Apricots nearly ripe, not quite but some are dropping onto ground.  Am collecting for jam and have looked at recipe books but uncertain whether I need the special expensive jam sugar or wheter ordinary sugar and lemon juice would be ok...Any advice welcomed.. Mrs D

Comment

Thanks Alan for that, like the recipe as no water or lemon juice, just sugar and apricots....Also like the idea of prepering then having a long rest before the cooking as the thought of jam making in this heat doesn't appeal.  Never turned jars upside down before either but it all makes perfect sense.

Apricots are high in pectin so the jam should set just fine without jam sugar. I do add a bit of lemon juice, though.  Also, if you put thye kernels in it adds to the pectin content - you can put them in a muslin bag.

In reply to by Patz

Followed Alan H's 'Waitrose' recipe and can thoroughly recommend.  Best to stick to small quantity (1KG apricots) tried making twice the amount first time, ( being greedy) and ended up overcooking it a bit as was obsessed with getting the setting point just so (make alot of excellent runny jam), and stuck to ordinary sugar as recipe said.  2nd attempt just perfect......smiley