Apricot Jam - The King of Jams!

We have a crop of apricots ripening fast! The window for harvesting is only about one week from just ripe to overripe so there's an emergency operation underway - drying, freezing, making chutney and beautiful apricot jam! We have the best harvest of apricots so far - maybe the pruning and the extra watering did the trick, not to mention the rain we had over the winter, particularly when the fruit was setting.

The quantities for this recipe are the classic equal weights of fruit to sugar with the addition of lemon juice to extract the pectin and enable a better set. I have used a technique suggested by Delia Smith, which is to mix the uncooked fruit with the sugar and lemon juice and leave overnight before making the jam. Her theory is that the fruit pieces then remain more intact in the finished product. I do not know about the science behind this, but I do know that when you come to make the jam the next day, the sugar and lemon juice are almost dissolved which then makes it easier to bring the mixture to a simmer for cooking and reduces the possibility of burning the fruit or sugar on the bottom of the pan.

The jam is gorgeous, particularly if you like a twang of acidity in your preserves! It is a soft set jam but would sit in a Victoria sandwich without running out!

Ingredients (to make about 4 lbs or 2 kg)

2 kgs (4 lbs) apricots (weight when halved and stones removed, skins left on)

2 kgs (4lbs sugar)  - white granulated

juice 3 medium lemons

• Place all ingredients in preserving pan and leave overnight
• Next day, bring the pan to the boil gently, stirring frequently.
• Ensure that all the sugar is dissolved and then allow the pan to simmer until the fruit is cooked, about 15 minutes.

This is what it looks like when the fruit is almost cooked
 and you are just bringing the jam to a boil

• Once the fruit is cooked bring to a rolling boil. Watch the fruit does not catch the pan and burn by carefully running a wooden spoon over the bottom from time to time to ensure nothing is sticking. Test frequently - approx every 5 minutes - for setting point. This is done by placing a small amount of the jam on a chilled saucer.  When the jam on the saucer wrinkles slightly when pushed with a finger, it is ready and it's time to turn out the heat.
• Leave the jam to rest for about 5 minutes which allows any scum to disperse. Then place in sterilised jars and tighten lids down immediately to form a vacuum seal as the jam cools.

This is a soft set jam so do overboil - it could end up in burnt jam or a jam that has lost its wonderful aroma!