- 15 '
- 9 '
- Burner advised:
1.25 kg of peeled apricots
1 kg sugar
1 sachet of pectin jam setting agent
Wash and dry the apricots very thoroughly, then stone them and cut them into small pieces. Place the flesh in a deep non-stick pan and mix in the pectin while still cold.
Put the pan on the heat and when the fruit has been boiling for 1 minute gradually add the sugar.
Bring the jam back to the boil and cook over strong heat for 6/8 minutes, stirring continually.
Skim off foam as necessary.
Pour the boiling hot jam into sterilised jars, then seal the jars with the tops and place them upside down side by side.