Prep 10 mins
Cook 1 hr
This is a very nice, easy to make jam with a difference!
- 1 1⁄2 kg apricots
- 2 cups cold water
- 2 lemons, juice of
- 6 cups sugar (approx)
- 3⁄4 cup apricot brandy or 3⁄4 cup brandy
- Halve the Apricots, and remove the stone. Crack one third of the stones and remove the kernels; Blanche by dipping into hot water.
- Place the Apricots, kernels, water and lemon juice into a pan and simmer until it is tender, test for pectin. When a satisfactory clot is formed, add the sugar (sugar is best warmed beforehand) stir until disolved then bring to boil and boil rapidly until setting point is reached stirring occasionally.
- Remove from the heat and immediately stir in the Brandy, remove any scum and pour into hot sterilized jars and cover.