While my mommabear was visiting us in December – she helped me make up some plum jam and a quick berry jam… and it has been so satisfying to give some bottles away as gifts, but also to be able to slather some onto toast in the comfort and pride that *I made this*
While dad was visiting us earlier in the month, I spotted a wonderful selection of apricots at the Flagey market. And since I had recently seen this apricot jam recipe from Chef in Disguise (a fellow blogger in our Secret Recipe Club) – I knew that this was something that I wanted to try out!
Would I make it again? Good question… it smelt amazing, but the taste was a bit tart (not that I mind, but it is definitely different to the store bought variety) and I think I might have needed to let it cook for a tad bit longer to get it to set thicker. But all in all – a good effort, I think! 🙂
500g Apricots (cut in half & pip removed)
Tablespoon lemon Juice
- Place all the ingredients in a pot and over a medium heat bring to the boil
- Reduce heat and leave to simmer until 1/3 reduced (or more if you want it thicker)
- Ladle into jars and leave to cool