Ingredients
1kg apricots, rinsed and dried, with stones removed
1kg Chelsea Jam Setting Sugar
A knob of butter (10g)
Method
Crush the apricots with a potato masher or blender.
Place the crushed apricots in a 6 litre heavy-based saucepan.
Add the Chelsea Jam Setting sugar. Heat gently, stirring continuously until the sugar dissolves.
Add a knob of butter. Still stirring, increase the heat and bring to a full boil (a boil that cannot be stirred down).
Boil for 4 minutes only. Remove from the heat, skim off any foam, test for set and bottle immediately.
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Overall rating
Recipe Rating: 5
5 ratings, 30 people added this to their Favourite Recipes.
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