Apricot Jam

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  • 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


  1. Place finely sliced and chopped citrus pulp and water into a jam pan [1] and simmer until citrus is soft.
  2. Add halved apricots and cook slowly until fruit is soft and beginning to break up.
  3. Add sugar and raise temperature gradually until it has reached boiling point.
  4. Boil steadily for at least 30 minutes.
  5. You may need to stir during last boiling period to stop jam from spitting.
  6. Bottle into sterilised jars using a plastic jug to pour jam.
  7. Lid jars and invert them for about two minutes to sterilise lids also.


  1. a non-aluminum pan, in particular