Dried Apricot Jam, a richly flavoured jam, can be made at any time of the year, and therefore the delicious taste of this sweet, tangy apricot jam can be enjoyed all year round.
Dried Apricot Jam
Makes about 2Kg of jam to pot. Use the best quality ‘traditional’ types of dried apricots to make this jam, rather than the softer ‘ready-to-eat’ dried apricots, these produce a better end result and texture of jam.
- 700g dried apricots
- 900ml fresh apple juice
- 2 un-waxed lemons (zest and juice)
- 700g jam sugar (with added pectin) warmed
- 50g blanched almonds (coarsely chopped)
Put the dried apricots in a bowl, pour over the apple juice and leave to soak overnight.
Pour the soaked apricots and apple juice into a preserving pan, and add the lemon juice and zest. Bring this up to the boil, then lower the heat and simmer for 15 to 20 minutes, until the apricots are soft.
Add the warmed sugar to the pan and bring back up to the boil, stirring frequently, until the sugar has completely dissolved. Boil for 15 to 20 minutes, or until the setting point is reached (105°C/220°F).
Stir the coarsely chopped almonds into the Apricot Jam, and leave to stand for about 15 minutes, then pour the jam into warmed, sterilized jars. Seal, then leave to cool completely before labelling. Store in a cool, dark place.