Everyone loves apricot jam but the fresh fruit is in season for such a short time and expensive. Using dried apricots is the answer. This recipe comes from Aussie cook Matthew Evans, although I’ve cut down considerably on the sugar.
If you live on your own and don’t think you can manage to eat it all, a jar of jam makes a great gift for friends. And a dollop on Greek yoghurt is divine. Or use it instead of Lemon Curd in these delicious and quick Blueberry Parfaits.
500g dried apricots
1.5L (6 cups) water
2 cinnamon sticks (optional)
Juice of 1 large lemon
1-2 cups sugar
Place apricots in a large, heavy-based saucepan or jam pan. Add the water and leave to soak overnight. Add cinnamon sticks and simmer for 20 mnutes or until the fruit is soft. Remove cinnamon sticks if using, add the lemon juice and one cup of sugar.
Cook for a few minutes or until the sugar has dissolved, then taste and add more sugar as required. I used about a cup and a half but we don’t like our jam too sweet.
At this stage I used a stick blender to break up some but not all of the fruit, leaving it thick and chunky. Cook for a few more minutes or until you have jam consistency.
While the jam is cooking prepare about half a dozen small jars. Wash and dry them then microwave on High (without the lids) for 2 minutes to sterilise.
Pour the jam into the hot jars and seal while hot with the lids. Store in a dark cupboard and refrigerate after opening.
Makes 4-6 jars depending on size
