Overnight apricot jam
( MAKES 10 small jars )
Photo by Annabel Langbein media
This fragrant, deep orange jam is like a conserve with big chunks of fruit. I use equal weights of sugar and de-stoned fruit – no water needed.
- Mix apricots and sugar in a large, non-corrosive bowl and allow to stand for 8-12 hours. Transfer to a pot, add lemon juice, bring to a boil and boil hard until starting to set (6-8 minutes).
- To test, pour a small amount into a clean, dry saucer. After a minute, tilt the saucer or push your finger through the jam – if a skin has formed the jam is ready. Pour into sterilised jars and seal with lids.
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