Scooping out Apricot pieces from tins of South African apricot jam that my grandmother used to always have is a taste of childhood and perhaps that is why apricot jam has a special place in my heart. I adore apricot jam and this version I think is glorious.
Ingredients
for 6-7 200ml jars
- 1kg Apricots, stoned and quartered
- 300g Apple puree (green apples lightly poached and passed through a food mill)
- 2 Limes cut in very fine slices
- 400g fruit sugar (fructose)
- 600g grape juice concentrate
- 2 tsp vanilla essence
How To
Step One: Combine all the ingredients except the vanilla and lime in your jam pan and bring to the boil for five minutes – just enough time to lightly poach the apricot pieces. Leave to cool and macerate overnight.
Step Two: With a slotted spoon remove the apricot pieces and set aside for later
Step Three: Boil the remaining liquid and lime slices to a rolling boil until setting point – which will take 20-30 minutes depending on your pan. (I measure on a jam thermometer until 105C and test for set on frozen plates too) .
Step Four: At setting point add back the apricot pieces (I make sure the entire jam with the pieces is at 105C).
Step Five: Take off the heat and add the vanilla essence. Jar in sterilised jars see: the Jam Sessions – Rules for making jam.