Fresh Apricot Jam
I think apricot jam is the most underrated jam there is. However, lots of people use it when icing cakes and simply on their toast for breakfast.
Below is the recipe I used to make jam from some over ripe apricots I found in the supermarket. I then took this jam and added it to the most amazing toastie recipe I’ve had this summer… Apricot, Goats Cheese and Rocket!
The great thing about apricot jam is it doesn’t over power anything it’s added to, meaning it’s a great fruity addition to creamy Abergavenny goats cheese and peppery rocket. Once you’ve made your jam, allow to cool in the jars before layering with the other ingredients and toasting slowly in a pan or in a toastie maker.
It’s a quick and delicious lunch recipe for these summer days.
- Take a large casserole or small preserving pan and grease the base with a smear of the butter to prevent the preserve sticking.
- Halve the apricots and place them in layers in the pan, sprinkling the sugar in between the layers.
- Add the lemon juice, then cover with a clean cloth and leave them overnight – this pre-soaking in sugar firms up the fruit and this will ensure that the apricot pieces stay intact when you come to make the jam.
- To make the preserve, first pop three small plates into the freezer (this is for testing the set), then place the pan over a medium heat and let the sugar melt and completely dissolve – about 15 minutes. The sugar must be absolutely clear and free of granules, otherwise the preserve will be sugary.
- When the sugar has dissolved turn up the heat to its very highest and let the mixture boil very rapidly for about 10-20 minutes, stirring from time to time to prevent sticking.
- After that use the cold plates to test for a set. Remove the pan from the heat and place a teaspoonful of the preserve on one of the plates.
- Allow it to cool for a few seconds, then push it with your finger: if a crinkly skin has formed on the jam, then it has set. If it hasn’t set, boil it again for another 5 minutes and do another test.
- When you have a set, remove the preserve from the heat and stir in a trace of butter, which will disperse any scum that has formed and let it settle for 15 minutes before pouring it into the warmed sterilised jars.