Dried Apricot Jam # 2
(photography by Mark Roper)
Apricot Jam has long been a favourite of mine - but this recipe for Dried Apricot Jam surpasses all other recipes (in my opinion). Perfect in slices, on toast, on scones - this Jam will not last long enough to ever go to waste.
1kg dried apricots
1 teaspoon citric acid
1 teaspoon almond essence (if desired)
2.5 kg sugar (if Australian dried apricots are used) OR
2 kg sugar (if Turkish dried apricots are used
Wash the dried apricots well, cut or mince to the required size and soak in 2 litres of cold water overnight.
Drain liquid into pan, add sugar and bring to the boil gradually while dissolving the sugar.
Add fruit and cook for about 1/2 to 3/4 hour.
Add citric acid during last 10 minutes of cooking, and add the Almond Essence (if desired) after you have removed the Jam from the heat.
Pour into prepared glass bottles, cool and seal.