Recipe Tip: Apricot Jam - Falstaff
Top Recipe by Julian Kutos. All ingredients and tips for getting it right. Julian Kutos shows you how to enrich the most important meal of the day with a homemade jam.
- 1 kgpitted apricots
- 500 gjam sugar, or white granulated sugar
- zest of one lemon
- juice of 2 lemons
- 1 teaspoon(s)salt
Step 1Sterilise the jars, 1kg of apricots will make approx. 800g jam.
Step 2Wash and pit the apricots. Cut away any bad spots. Zest and squeeze the lemon with a zester. Put the pitted apricots, lemon juice and zest, salt and sugar in a pot. Puree the fruit mixture as desired with a hand blender.
Step 3Bring the jam to the boil, then simmer for 5 to 10 minutes. After 5 minutes, do a jelly test. Take a spoonful of jam and place on a cool plate. If the jam sets and gels, it is ready. If it is still liquid, cook a little more.
Step 4Pour the hot jam into jars. Cover with lids and turn the jars upside down. Then return to upright position to cool.