Difference between revisions of "Apricot Jam"
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* 4 kilos (10 pounds) [[granulated sugar|sugar]] | * 4 kilos (10 pounds) [[granulated sugar|sugar]] | ||
| − | == | + | == Procedures == |
# Place finely sliced and chopped citrus pulp and [[water]] into a jam pan <ref>a non-aluminum pan, in particular</ref> and [[simmer]] until citrus is soft. | # Place finely sliced and chopped citrus pulp and [[water]] into a jam pan <ref>a non-aluminum pan, in particular</ref> and [[simmer]] until citrus is soft. | ||
# Add halved [[apricots]] and cook slowly until fruit is soft and beginning to break up. | # Add halved [[apricots]] and cook slowly until fruit is soft and beginning to break up. | ||
Latest revision as of 17:28, 15 July 2012
File:Apricot Jam.jpg
Apricot Jam
Ingredients
- 500 grams (1 pound) any citrus fruit, sliced and chopped
- 500 ml (2 cups) water
- 5 kilos (12½ pounds) fresh apricots, halved
- 4 kilos (10 pounds) sugar
Procedures
- Place finely sliced and chopped citrus pulp and water into a jam pan [1] and simmer until citrus is soft.
- Add halved apricots and cook slowly until fruit is soft and beginning to break up.
- Add sugar and raise temperature gradually until it has reached boiling point.
- Boil steadily for at least 30 minutes.
- You may need to stir during last boiling period to stop jam from spitting.
- Bottle into sterilised jars using a plastic jug to pour jam.
- Lid jars and invert them for about two minutes to sterilise lids also.
Notes
- ↑ a non-aluminum pan, in particular
