Blackberry jam
Make this easy blackberry jam with your glut of summer fruit – perfect with fresh white bread. Use jam sugar (with added pectin) to make sure it sets properly
Apricot & orange blossom jam
- Preparation and cooking time
- Prep:
- Cook:
- Plus overnight standing
- Easy
- Makes 4 jars
Skip to ingredients
- 1kg apricothalved and stoned, larger halves halved again
- 750g preserving sugar
- juice 1 lemon
- 1 tbsp orange blossom water
- few knobs butter(optional)
Nutrition: per tbsp
- kcal27
- fat0g
- saturates0g
- carbs6g
- sugars6g
- fibre0g
- protein0g
- salt0glow
Method
step 1
Mix the apricots and sugar together, cover and leave to stand overnight.
step 2
Put a saucer in the freezer. Tip the syrupy apricots into a preserving pan or a large, wide-based pan (the wider and more open the pan, the faster the jam will be ready, so a preserving pan is ideal). Add the lemon juice and place over a gentle heat. Once any last bits of sugar have melted, turn up the heat and boil for 15 mins. Turn off the heat and spoon a little hot syrupy jam onto the cold saucer. Once cool, push the jam with your finger. If it wrinkles a little, it’s ready and has reached setting point. If it is too runny to wrinkle, return the pan to the heat and boil in stages of 2-3 mins, removing the pan from the heat each time you do the saucer check, until the jam wrinkles.
step 3
Skim the surface, then stir in the orange blossom and knobs of butter, if you like – this will help to dissolve any remaining scum. Leave the jam for 15 mins before ladling into sterilised jars (see tip, below) – this allows the fruit to settle so it doesn’t sink to the bottom. Will keep in the fridge for 6 weeks.
