Cakes & Desserts
Apricot Jam with Fruit Pieces
Got a glut of apricots in the garden or a whole box from a friend? One of the best ways to use them is to make homemade apricot jam. We will show you how to keep the fruit from cooking down to a pulp so that juicy pieces remain in the jam, and how to sterilise the jars and flavour the jam with white rum or another good spirit and a burning skewer.
Prep: 5 h
Energy: 1488 kcal per serving
Method
01.
Stone the apricots and cut them into quarters or eighths, sprinkle with sugar and leave to macerate for 3-4 hours. The fruit will release juice, which we strain off and boil down into a syrup to about…
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