As apricot season is upon us, what better way to prolong our enjoyment of these precious golden fruits than to preserve them as jam? We've used less sugar than fruit, to give a slight tartness, and cracked open the stones to reveal the almond flavoured kernels that are then stirred in. Coating the fruit overnight in sugar means that it'll stay more intact during cooking. Best enjoyed slathered onto thickly buttered toast with a mug of tea.
3 Farmdrop products in this recipe
Here's how you do it
Cut the apricots into quarters.
Crack the stones with a nutcracker, remove the kernels and blanche in hot water for a few seconds to soften them.
Mix the fruit, sugar, kernels, lemon rind and juice together in a large pan and cover with a lid.
Leave the sugar coated fruit mixture overnight, shaking occasionally, in a cool place, covered.
Put a few saucers in the freezer and sterilise 3 jam jars.
Put the pan on a high heat and bring to the boil rapidly.
Once the sugar has dissolved, reduce to a medium heat and cook for approx 15 minutes.
After 15 minutes, when the bubbles are large, test the thickness of the jam by putting a small amount on to a cold saucer from the freezer. After 10 seconds, if the jam wrinkles when you run your finger through it, it's ready.
Stir in a trace of butter to disperse the scum on the surface of the jam.
Pour the jam into the sterilised jam jars and leave to cool before tucking in.