Apricot Jam

Apricots are ready!!!! We had to quickly pick them all before the birds attacked them, so I made a batch of Jam, similar recipe to my Nispero jam………

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Ingredients:

Apricots, remove the stones and weigh the fruit.

Sugar usually I would use the same amount of sugar as the weight of the fruit, but this time in Spain I found a sugar that is 2:1. So I used half the weight of fruit. In the UK if I use sugar with Pectin/Jam sugar I usually use the same weight.

Zest & Juice 1 Lemon

Method:

Place all ingredients into a pan and on a low heat let it all melt and bubble away.

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Cook until the fruit is soft I cooked this on a low-med heat for about 45 minutes.

Sterilise a jar and place the hot jam into a hot jar and seal tight.

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SWEET!!

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Apricot Jam

by Lululemonandlace

Ingredients:

Apricots, remove the stones and weigh the fruit.

Sugar usually I would use the same amount of sugar as the weight of the fruit, but this time in Spain I found a sugar that is 2:1. So I used half the weight of fruit. In the UK if I use sugar with Pectin/Jam sugar I usually use the same weight.

Zest & Juice 1 Lemon

Method:

Place all ingredients into a pan and on a low heat let it all melt and bubble away.

Cook until the fruit is soft I cooked this on a low-med heat for about 45 minutes.

Sterilise a jar and place the hot jam into a hot jar and seal tight.

Lulu xxx

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