Name Apricot jam


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* 1.4kg (3 lb) apricots
* Juice of 1 lemon
* 425ml (3/4 pint) water
* 1.4kg (3 lb) sugar

1. Wash apricots and cut in half, removing the stones. Cut apricots into quarters and place in a pan with lemon juice and water.
2. Crack about 12 of the stones, remove the kernels and blanch in boiling water for 5 minutes before splitting them in half. Add to the pan.
3. Simmer until the fruit is pulpy, stir in the sugar and stir over gentle heat until dissolved. Bring to the boil and boil rapidly until setting point is reached.
4. To test for setting point - either use a sugar thermometer when setting point is reached at 104°C (220°F). Alternatively, put a teaspoon of jam on to a cold saucer. As the jam cools, a skin forms. If the skin crinkles when pushed with a finger, setting point has been reached.
5. As soon as setting point is reached, remove the pan from the heat Leave to stand for 15 minutes before removing any scum with a slotted spoon. Pour the jam into sterilised warm jars.
6. Put a waxed disc (wax side down) on top of the jam and press gently to remove any air bubbles. Wipe rims of jars and cover with wet cellophane paper (as the paper dries it contracts to give an airtight seal). Store in a cool, dark place.

Makes: 1.8-2.3kg (4-5 lbs)
Preparation time: 25 mins

Microwave Instructions
When microwaving jams the quantity of fruit can be up to 1 kg (2 lb).
1. Place chosen fruit and lemon juice (and water if used) in a large microwave-proof bowl. Microwave on HIGH until fruit is soft e.g. 6 minutes for strawberries, about 10 minutes for gooseberries.
2. Stir in the sugar. Cook uncovered for 20 minutes or until setting point is reached.
3. Allow to cool before spooning into jars.

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