Alrighty here it is, Dried Apricot Jam!
You will need:
A large pan
A wooden spoon or silicone spatula
A small plate
A teaspoon
A jug
A sharp knife and a chopping board (for chopping the apricots)
Kitchen scales
A roasting tray
A ladle
A dessertspoon
Two cloths
Lemon juicer OR tablespoon
5-7 empty glass jars, washed in hot soapy water and labels removed. (If any of your jars have plastic lids, don’t put the lids in the oven when it comes to sterilising.)
500g of dried apricots (or however many you have in your cupboards – with all of these ingredients, just adapt accordingly. I only had about 450g of apricots)
1.5kg jam sugar or other sugar (other sugar will be fine but your jam might just be a bit runnier)
Juice 2 large lemons OR 4tbsp bottled lemon juice
Optional Equipment:
Jam thermometer
Baking parchment/cellophane/preserving rounds
Sticky labels
Sharpie
Method
Chop apricots, put them in the big pan and soak overnight in 1.5l water
Place small plate in the freezer
Add lemon juice, stir, bring to the boil, turn down the heat and simmer for 30 minutes
Remove from the heat and add the sugar, stirring gently until completely dissolved
Heat oven to 150c, place jars and lids on roasting tray and place in oven
Place jam back on a high heat and keep at a rolling boil for 20 minutes, or until setting point is reached (I go into more detail on this in the video)
Remove from the heat, remove jars from the oven, ladle jam into the jug and pour the jam into the jars, until about 3mm from the top of the neck. Do this one jar at a time. Place a round of baking parchment on top if the jam if you have them, then screw the lid on tightly, using the cloths to protect your hands from the heat of the jars.
Repeat with the rest of the jars.
Leave to cool.
Label your jars.
Feel very proud of yourself, snap a photo, send it to me at cmurr004@gold.ac.uk and put your feet up!
The original BBC recipe can be found here: https://www.bbcgoodfood.com/recipes/dried-apricot-jam
Happy jammin’!
One for the Cupboard 