Apricot Jam

  Original recipe  by Allotment www

Ingredients:

1. 4 lbs (1.8 kg) fresh apricots
2. 4 lbs (1.8 kg) sugar  ( I used fruit sugar- approx 1/2 cup in total
3. ¼ pint (145 ml) water

Method:

• Wash and drain the apricots. Cut in halves and remove the stones.
• Crack a few of the stones and tie the kernels in a piece of muslin.
• Put the apricots, kernels and water in a preserving pan.
• Stew the fruit until it is tender.
• Take out the kernels and test for pectin.
• Add the sugar and stir until it has dissolved.
• Bring to the boil and boil rapidly for about 10 minutes until the jam sets when tested.
• Remove the scum.
• Pot and seal at once.

Makes about 6 lbs (2.7 kg) of jam.