John Myers
Apricot and Lime Jam
The perfect apricot and lime jam recipe with a picture and simple step-by-step instructions.
- 2 maturity Limes untreated
- 150 ml Water
- 1200 g fully ripe Apricots
- 0,5 teaspoon Red chilli flakes
- 1200 g Preserving sugar 1: 1
- 20 g Branded butter
- Preliminary work: Wash the apricots, cut them in half and remove the stones. Cut the fruit into smaller pieces and place in a large saucepan with the preserving sugar.
- Wash the limes as well, cut them in half, squeeze out the juice and add the chilli flakes to the fruit in the saucepan, then mix everything together. Cut what is left of the limes into very small cubes and simmer them gently in 150 ml water for about 120 minutes.
- Add the lime and the stock to the fruit, bring the mixture to a boil and let it simmer for about 4 minutes. If there is a lot of foam, add the butter and let it cook. Make a gelling test and then fill it into prepared glasses.
- The jars are prepared like this: I pull them with the corresponding screw caps briefly through boiling water (this makes them sterile), I then place them on a wet kitchen towel so that they do not crack when pouring the hot jam. After filling, close the lids immediately and let cool on the kitchen towel.
- Turning the jars upside down is a kitchen fairy tale that still lingers in many people’s heads and recipes … pure nonsense that only serves to glue the edges and lids of the jars.
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