Apricot Conserve
Capture the essence of summer with this delightful apricot jam recipe. Sweet, sun-ripened apricots come together with a touch of apple juice and a hint of lemon to create the perfect balance of flavors. With a simple preparation process, this homemade jam will fill your home with the irresistible scent of fresh fruit and warm spices. Enjoy a taste of the season all year round by preserving a bit of summer in each jar.
— Constant Cookbook
Ingredients
- 1½kg apricots
- 200ml apple juice
- 1kg preserving sugar
- juice 1 large lemon
- knob of butter
Instructions
- Put a couple of small plates in the freezer. Halve and stone the apricots, chop the flesh, then put in a large pan with the apple juice. Crack some of the kernels to extract the nut inside (this is easy to do if you crack with the flat side of a heavy saucepan), then add them to the pan – this is optional, but gives extra flavour. Bring to the boil, reduce the heat and simmer for 10 mins, until the apricots are softened.
- Stir in the sugar and lemon juice, then stir well over a moderate heat to dissolve the sugar. Increase the heat and boil for about 20 mins until jam has set. Test by spooning a little jam onto one of your cold plates. After a moment push the jam with your finger; if the jam wrinkles, it is ready. If not, return to the boil for a further 5 mins, then test again.
- Remove from the heat, skim off any scum, then stir in the butter to dissolve any remaining scum. Cool for 10 mins, stir again, then ladle into warm sterilised jars. Seal, label, then store in the fridge for 4-6 weeks.
Cook Time
35M
Prep Time
PT20M
Yield
3 x 500g jars
Nutrition
- Calories: 57 calories
- Carbohydrate Content: 15 grams carbohydrates
- Sugar Content: 15 grams sugar
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