Ingredients
500 g dried apricots, chopped
6 cups water
1 Tbsp grated orange rind
1/2 cup fresh orange juice
2 Tbsp lemon juice
1 kg Chelsea White Sugar
Method
Combine the apricots and water in a bowl, cover and stand overnight. Next day, combine the apricots and their liquid with the rind and orange and lemon juice in a large saucepan. Bring to the boil, then simmer for 20 minutes. Pour in the sugar and stir until it dissolves, then bring the mixture back to the boil. Without stirring too often, boil gently for about an hour until the jam gels when tested. Pour into hot sterilised jars and seal when cold.
Products Used in this recipe
Overall rating
Recipe Rating: 4
4 ratings, 10 people added this to their Favourite Recipes.
Rate this Recipe