Apricot & Orange Blossom Jam
Capture the vibrant, sunny essence of ripe apricots in this luscious homemade jam. Sweetened with preserving sugar and a hint of citrusy lemon juice, this apricot jam boasts a delightful floral undertone from orange blossom water. With a comforting touch of butter to finish, this delightful jam is perfect for spreading on toast, spooning onto pastries, or gifting to loved ones. Enjoy the natural sweetness of apricots preserved in each velvety spoonful!
— Constant Cookbook
Ingredients
- 1kg apricots , halved and stoned, larger halves halved again
- 750g preserving sugar
- juice 1 lemon
- 1 tbsp orange blossom water
- few knobs butter (optional)
Instructions
- Mix the apricots and sugar together, cover and leave to stand overnight.
- Put a saucer in the freezer. Tip the syrupy apricots into a preserving pan or a large, wide-based pan (the wider and more open the pan, the faster the jam will be ready, so a preserving pan is ideal). Add the lemon juice and place over a gentle heat. Once any last bits of sugar have melted, turn up the heat and boil for 15 mins. Turn off the heat and spoon a little hot syrupy jam onto the cold saucer. Once cool, push the jam with your finger. If it wrinkles a little, it’s ready and has reached setting point. If it is too runny to wrinkle, return the pan to the heat and boil in stages of 2-3 mins, removing the pan from the heat each time you do the saucer check, until the jam wrinkles.
- Skim the surface, then stir in the orange blossom and knobs of butter, if you like – this will help to dissolve any remaining scum. Leave the jam for 15 mins before ladling into sterilised jars (see tip, below) – this allows the fruit to settle so it doesn’t sink to the bottom. Will keep in the fridge for 6 weeks.
Cook Time
20M
Prep Time
PT45M
Yield
Makes 4 jars
Nutrition
- Calories: 27 calories
- Carbohydrate Content: 6 grams carbohydrates
- Sugar Content: 6 grams sugar
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