John Myers
Ingredients for 1 servings:
- 4,500 g apricot(s)
- 1,200 g gelling sugar (3:1)
- 4 large lemons
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
fruity fresh
Thoroughly rinse approximately 12 jars (400g) with lids and rinse with plenty of water. Do not allow them to dry out on the inside, but leave them upside down to dry on a clean tea towel. If you like, you can sterilize the jars and lids in the oven at 100°C for a good 10 minutes on a rack. While the jars and lids cool slightly in the slightly open oven, prepare the jam: Wash the apricots, remove the stems, halve them, and remove the stones. Cut each half in half three times. Place the apricots, sugar, and lemon juice (sift them to remove the stones) in a large (10-liter) saucepan and mix well for 5 minutes to allow the fruit to juice. Bring to a boil, stirring constantly. When the mixture is bubbling briskly, continue to boil for about 10 minutes while stirring continuously. Test the setting on a saucer. Pour some of the jam onto the plate and check whether it sets immediately. If it doesn’t, let the mixture simmer a little longer. If the jam sets immediately, use a funnel to fill the jars (leaving 1 cm free from the rim to allow the vacuum to form) and seal them tightly immediately. Let the jars cool in a cool, dry place (protected from drafts) and store them there. Do not carry freshly made jam by the lids! Sterile jars and a suitable storage location ensure a shelf life of 1-3 years. An opened jar should be kept in the refrigerator. It will keep for at least 4 weeks. Note: If stored in a dark place, the jam will retain its beautiful orange color for a long time.
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