This is a recipe from local food stylist & blogger Sam Linsell. "My paternal grandmother Betty used to make the most incredible apricot jam and I remember the delight as a child finding a more or less whole apricot within the jam and then squishing this on my toast".
Quick Apricot Jam
Ingredients:
- 3 Cups apricots quartered (about 600gms)
- 1 Cup sugar
- 2 Tbsp lemon juice
To make:
- Put all ingredients in a wide shallow pan/ pot on high and cook for about 8 – 10 minutes. The wider the better as this facilitates quick evaporation and thus quicker jammification
- To test if the jam is ready, freeze a side plate for 5 minutes. Drop a dollop of jam on the cold plate. Run your finger through the middle. if the jam stays apart and doesn’t immediately join back together, its jammy enough.
- At the same time boil the storage jars in a large pot of water – remove and drain
- Scoop the hot jam into the jars and seal
- Pop the sealed jars back into the boiling water for 10 minutes (this gets rid of any bacteria etc)
- Remove from the pot, drain and allow to cool
That's it!
Visit Sam's yummy blog Drizzle and Drip.
Images from Huletts (diabetic recipe here) & here.
