Friday, 11 May 2012

Apricot and Spice Jam



  • 2kg (5lb) apricots, stoned weight
  • 2 cups water
  • 2 tablespoons lemon juice
  • 1 teaspoon ground allspice
  • 2kg (5lb) white sugar warmed


  1. Chop apricot flesh.
  2. Place in large pan with the water, lemon juice and allspice.
  3. Bring to boil and simmer gently for 15 minutes, or until fruit is soft.
  4. Add white sugar and stir until dissolved.
  5. Bring back to boil and cook rapidly until setting point is reached.
  6. Put into warm, sterilised jars and seal.

Apricot And Allspice Jam

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