8 minute small batch apricot jam
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Servings
18
-
Cuisine
British
8 minute small batch apricot jam
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A recipe to make a very small batch and quick apricot jam in 8 minutes.
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Ingredients
- 700 grams ripe apricots (the whole fruit weight) then remove the pips and cut them in half
- 1 cup sugar
- 2 Tbsp lemon juice or orange liqueur such as Grand Marnier or Cointreau
Instructions
- Put all the ingredients into a wide shallow pan. Turn the heat to high. Once the mixture starts to bubble set a timer for 8 minutes.
- Cook the jam, stirring almost constantly for this time. The jam is at set point when it reaches 105 C on a thermometer.
- The wider the pan the better as this facilitates quick evaporation and thus quicker setting.
- If you do not have a thermometer, and to test if the jam is ready, freeze a side plate for 5 minutes. Drop a dollop of jam on the cold plate. Run your finger through the middle. if the jam stays apart and doesn't immediately join back together, it's set enough.
- If you are wanting to preserve this jam for a longer period in your pantry, boil the storage jar in a large pot of water - remove and drain.
- Scoop the hot jam into the jar allowing a 2 cm gap between the jam and the lid and seal.
- Place the sealed jars back into the boiling water, fully submerged for 10 minutes. You should hear your lid make a popping sound. This is when it is properly sealed.
- Remove the jam bottle from the pot, drain and allow to cool.
Notes
- To make a sweeter jam, reduce the amount of fruit to 600 grams or add 3 tablespoons of extra sugar.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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