Apricot Jam

READY IN: 1hr 30mins
SERVES: 50
UNITS: US

INGREDIENTS

Nutrition
  • 2 34
    kg apricots, halved and stoned
  • 2 12
    cups water
  • 12
    cups sugar
  • 10 -12
    apricot kernels

DIRECTIONS

  • Crack a few apricot stones and remove kernels.
  • Put apricots, kernels and water into a preserving pan. Cook slowly until fruit is pulpy.
  • Add Sugar. Stir until dissolved.
  • Boil briskly for 30 minutes or until setting point is reached.
  • Remove the kernels and pour jam into sterilised jars.
  • Makes about 10x350ml jars.