Jam and Preserve Recipes
Apricot Rose Jam
A delicious jam to make late Spring - can be made just as Apricot Jam
Ingredients
Apricots
2lb
900 g
Caster Sugar
2lb
900 g
Juice of Lemon
2 each
Rosewater
2 tbsp
Rosie's Ingredient Calculator
Enter the quantity of one or more of the ingredients that you have and Rosie will adjust the quantities to match.
Method
- THE DAY BEFORE
- Prep the apricots by halving fruit and removing the stones
- Place in the bowl along with the sugar and lemon juice
- Cover with parchment paper and press down onto the surface to keep out as much air as possible to stop the fruit discolouring.
- Leave to soak overnight
- Next day pour into the maslin pan and heat over a medium heat, stirring to make sugar that all of the sugar crystals are dissolved
- Bring the heat up to achieve a rolling boil but be very careful that the fruit doesn’t ‘catch’
- After 5-6 minutes test for a set by putting a little of the jam onto a saucer - remove the pan from the heat while to do this to prevent burning
- If no set return to the heat and repeat
- If still no set, try adding more lemon juice but sometimes, because of the fruit, you may not achieve a firm set
- Remove from the heat and add 2-3 splashes of rosewater and stir to mix Leave out for plain apricot jam)
- Jar up , filling the jars to the top and seal immediately
- Delicious with scones, meringue and oatie biscuit bars - pancakes!
How long will it take to make?
Preparation time:
20 mins
Cooking time:
20 mins
Total time:
40 mins
Soaking overnight
not included in total time
How much?
approx. 6-8 200ml/8oz jars
Look after it
Will keep for at least a year at ambient temperature
Rosie's Preserving School Workshops
Apricots - a little jar of sunshine
