I was given an abundance of fresh apricots by a friend, last week. What better way to start the new year than with a large batch of apricot jam?
I made this in the slow cooker, for ease and because the days have been so hot that I really didn’t feel like slaving over a hot stove all day.
3 kg of apricots
1 cup of sugar
1/2 cup of water
1/4 cup of lemon juice
Step 1: Cut the apricots in half, and remove the pit.
Step 2: Place the halved apricots in your slow cooker and pour over the rest of the ingredients.
Step 3: Turn the slow cooker on high and cover. Cook for 24 hours. The apricots will release a lot of liquid while they cook. Check back every 1-2 hours to scrape off any foam that forms on top.
Step 4: To reduce the liquid, uncover and leave on for another 8-12 hours. It should be a rich amber colour, and thick in consistency when it’s ready.
Step 5: If it needs to be reduced further, simply place on the stove and stir for 15 mins or until the desired consistency is released. Pour into sterilized jars and enjoy!
How to Sterilize Jars (Oven Method)
Be careful with sterilizing glass jars, as if they change temperature too quickly they may smash.
Step 1: Preheat oven to 120*C
Step 2: Wash empty jars and lids in warm soapy water, remove any labels if required. Don’t use a jar with a plastic lid.
Step 3: While the jars are still warm from being washed, place them in the oven with their lids. I place my jars in a cake tin so that they’re easier to remove when they’re done.
Step 4: Carefully remove the jars after 15 minutes.
The rule with putting jam in the jars is: HOT jam in HOT jars (so put the jam in straight after removing from the oven) or COLD jam in COLD jars (let the jam cool and let the jars cool from cooking and sterilizing).
If you fill the hot jars with hot jam, make sure you leave them on the bench to cool a while, before putting them in the fridge.