4 Ingredients: Slow Cooked Apricot Jam

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.

Ingredients

3 kg of apricots

1 cup of sugar

1/2 cup of water

1/4 cup of lemon juice

 

Instructions

Step 1: Cut the apricots in half, and remove the pit.

apricotjam6

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.

Apricots after 2 hours, scrape the foam off
Apricots after 2 hours, scrape the foam off

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.

Apricots after 24 hours covered, and 6 hours uncovered
Apricots after 24 hours covered, and 6 hours uncovered

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!

Reducing it further on the stove
Reducing it further on the stove

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.

I was short on time, so I multi-tasked and roasted some veges at the same time
I was short on time, so I multi-tasked and roasted some veges at the same time

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).

apricotjam

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.

 

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