8 minute small batch apricot jam
User Reviews
5
12 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
8 mins
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Servings
18
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Cuisine
British
8 minute small batch apricot jam
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This small batch apricot jam recipe uses ripe apricots, sugar, and lemon juice or orange liqueur cooked quickly in a wide pan over high heat. The method relies on the rapid evaporation in a shallow pan to reach set point in about 8 minutes. The jam has a simple fruit and citrus flavor and a syrupy texture suitable for immediate use or canning.
Description
The 8 minute small batch apricot jam combines whole ripe apricots with sugar and lemon juice or a mild orange liqueur like Grand Marnier. Cooking this mixture in a wide shallow pan allows quick evaporation, bringing it to the setting temperature of 105°C fast, which minimizes time spent heating the fruit. The method involves stirring almost constantly to avoid burning. Testing the set is done by dropping jam on a frozen plate and checking if it holds a shape when pushed. Proper sterilization of jars and hot water canning preserve the jam for longer storage. The resulting jam is bright with apricot flavor and lightly thickened, perfect for spreading or topping.
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Ingredients
- 700 grams apricot ripe whole fruit weight, remove pips and cut 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
- Adjust sweetness by using 600 grams of apricots for a sweeter jam or adding 3 extra tablespoons of sugar.
- Use a wide, shallow pan to speed evaporation and reduce cooking time.
- Test jam set by placing a cooled dollop on a frozen plate and checking if it holds shape when pushed.
- Sterilize jars by boiling before filling to extend shelf life.
- Seal filled jars and submerge in boiling water for 10 minutes to complete canning.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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