I first made this jam in Australia in 1984 from apricots bought from the side of the road outside an orchard where they grew. Nowadays I make it when I find cheap ones in a supermarket. They can be under-ripe and should not be over-ripe. You can prepare the fruit (as below) and then freeze it until you have the time to make the jam.
It is indeed a luxury jam for special occasions. The added kernels make especially delicious.
Ingredients for about 5 pots of jam:
500 g (just over 1lb) of apricots)
0· 25 l (9 fluid oz) water
the juice of a lemon
500 g (just over 1lb) granulated or preserving sugar
8 almonds if required
You will also need a preserving pan or very large saucepan, jam jars, jam pot covers, a large dinner plate and a small sturdy cup.
First rinse the jam jars (more than you expect to use) and put them up-side-down in a warm oven.
Wash the fruit, run a knife round each one to divide it into two, twist the halves apart and remove the stones
Crack open about 6 ? 7 stones and keep the kernels. I usually do this outside on the paving stones with a hammer ? I am sure there^(1)s a better way! Don^(1)t throw away the rest of the stones until you have completed this operation as you may smash one or two beyond use! Otherwise use almonds instead.
Put the fruit and water into the preserving pan and cook gently until the fruit is soft. Add the lemon juice.
Put the dinner plate in the refrigerator to get cold.
Add the sugar slowly, stirring as you go. When the sugar is quite dissolved increase the heat so that the jam can reach the setting temperature. Stir occasionally to stop the jam catching at the edge of the pan.
Start to test the jam for setting by putting a drop on the cold dinner plate after about 15 minutes.
When the jam reaches setting point, turn off the heat, and add the reserved kernels.
Pour into the hot jars using the cup. Cover with waxed circles from the bag of jam pot covers. When cool cover with the cellophane circles and the lids of the jars. Label them when cold and store in a cool dark place.
