GLUTEN-FREE WINTER APRICOT JAM
We’ve used dried apricots to make our Winter Apricot Jam, a deliciously thick and tasty version which will bring a taste of summer back into our wintry southern hemisphere kitchens.
It’s very easy to make. There is no peeling, pitting or chopping required. Simply soak the apricots overnight and you’re ready to go.
And there’s nothing like homemade jam on toast, on scones, gluten-free of course, as a glaze for a tart or even as a spoon-sweet.
We hope you make a batch and if you do, think of summer ….. and us.
Rosie
WINTER APRICOT JAM
Makes 3 x 250ml jars
Start this recipe the day before to soak the apricots
375 gm dried apricots
500 ml water
375 gm caster sugar
1 tablespoon lemon juice
Cover the apricots with water and soak overnight. Drain.
Sterilise the jars by placing them in the sink and filling with boiling water. Allow to sit for 5 minutes then carefully pour the hot water out and tip the jars upside down onto a clean tea towel or kitchen paper towel. Ensure they are dry before filling with jam.
Place apricots in a saucepan with the 500ml water and simmer, partly covered, until the apricots are very soft and falling apart.
Add the sugar and lemon juice and stir until the sugar has dissolved completely. Bring to a boil. Boil rapidly, stirring often to prevent the apricots sticking to the bottom of the saucepan and burning, until the mixture reaches 104°C on a sugar thermometer.
If you don’t have a sugar thermometer, place a saucer in the freezer and when very cold, remove and drop half a teaspoonful of the jam onto it. Tip the saucer to almost vertical. If the mixture holds its shape and only slides down the plate a little, it is ready.
Pour the hot jam into the sterilised jars and secure the lids. The jam will keep in a cool dark place for up to 12 months. Keep in the fridge after opening.