9th September 2016
Interview: Molly Tait-Hyland
Photographs: Dan Dennison
Makes 2 or 3 250ml jars
800g stoned apricots
30ml lemon juice
450g granulated sugar
Sterilise the jars and lids by washing in soapy hot water, rinse thoroughly. Dip dry upside down then place into a warm oven set at 120°C/100°Cfan/Gas½ for at least 20 minutes. Place a few saucers in the freezer for the wrinkle test.
Prep the apricots by washing and removing the stones and chopping the flesh into bite-size cubes, about 1cm. Weigh the chopped apricot so you have approximately 800g and place in a wide, heavy-based pan.
Add the lemon juice and water and soften the apricots for about 10 minutes on a medium heat, stirring frequently to stop the apricots from sticking and forming a skin on the bottom of the pan.
Once they are soft and boiling, add the sugar, mix until it dissolves. Bring back to a boil on a medium-high heat, stirring intermittently so it doesn’t catch on the bottom.
Keep on a boil for about 10-15 minutes, then wrinkle-test the jam. Remove the pan from the heat and take one of the saucers out of the freezer, place a small drop of jam on the saucer and put it into the fridge for 1 minute. Push the jam along the saucer with your finger. If the jam wrinkles, then it’s ready; if it doesn’t, then continue to boil and test every few minutes until it is.
When done, take from the heat and skim of any scum that has formed, then stir through the Amaretto. Ladle into your warm, sterilised jars while still hot and seal.
The jam will keep, sealed, for 6 months. Once open, keep in the fridge and eat within 4 weeks.