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………
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.
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
lululemonandlace.com 
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