Apricot Jam With Brandy
- Ready In:
- 1hr 10mins
- Ingredients:
- 5
- Yields:
-
2 kg
ingredients
- 2 kg apricots
- 473.18 ml cold water
- 2 lemons, juice of
- 1419.54 ml sugar (approx)
- 177.44 ml apricot brandy or 177.44 ml brandy
directions
- 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.
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RECIPE SUBMITTED BY
Tisme
Australia