- 2 1/4 pounds (1kg) fresh apricots
- 1/4 cup (60ml) water
- 3 cups (600g) sugar
- 1 teaspoon freshly squeezed lemon juice
- optional: 1 teaspoon kirsch
2. Crack the pits and retain enough kernels (one for each jar).
3. Place the apricots in a crock pot, add the water. Cover and cook on high, stirring frequently, until the apricots are tender.
4. Put a small plate in the freezer.
5. Remove cover. Add the sugar to the apricots and cook, uncovered, skimming off any foam that rises to the surface. As the mixture thickens and reduces, stir frequently to make sure the jam isn’t burning on the bottom.
6. When the jam looks thick and is looks slightly-jelled, remove from heat and test a small amount on the chilled plate. Return to freezer for a few minutes, then if the jam mounds and wrinkles when nudged it’s done. If not, re-test the jam until done. (Candy thermometer about 220ºF, 104ºC.)
7. Stir in the lemon juice and optional kirsch and ladle the jam into clean jars. Cover tightly and let cool to room temperature. Once cool, refrigerate until ready to use. This jam will keep up to one year in the refrigerater. For long-term preservation refer to the USDA Canning Guidelines.
8. Do not reduce the amount of sugar. Apricots are tangy when cooked and using less sugar may prevent jelling. Add some lemon juice at the end to balance the sweetness. Europeans add a kernel to each jar before adding the jam. The kernel is discarded when eaten but gives the jam a subtle, bitter almond flavor.
|RUTLAND PLUMCOT JAM by Sea Dean|
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