Apricot and Almond Jam
An Original Recipe by Not Quite Nigella
Preparation time: 5-8 minutes
Cooking time: 20 minutes
Makes about 3.5 cups
For jam:
- 1 kg/2.2 lbs. fresh apricots (not overly ripe)
- 2 cups white sugar
- 1/2 cup slivered almonds
- 1/4 cup water
- 1 cinammon stick
- 1 lemon
Step 1 - Place a small ceramic plate in the freezer (this is to test as to whether the jam is ready). Wash and halve the apricots and remove the seeds. Cut into small pieces and place in a cast iron or thick bottomed large pan along with the sugar, almonds, water and cinnamon stick. Peel the lemon and place the peel and the seeds in a small muslin pouch and tie with kitchen string. Add the juice to the apricot mix.
Step 2 - Simmer on a medium high heat stirring the jam occasionally. Mine took about 20 minutes to reach the point when it was ready. You may be able to tell when the consistency of the liquid turns thicker and glossy. Take the plate out of the freezer and spoon some of the liquid onto it. Run the handle of a spoon through the middle. If the gap holds and the jam doesn't ooze back together then your jam is ready.
Step 3 - Meanwhile, while the apricots are simmering, place a clean jar and lid in a 180C/350F oven and heat for 10 minutes. Make sure the lid doesn't have any plastic or rubber. Pour the hot jam in the hot jars (making sure that there isn't any jam on the rim before closing). While wearing oven gloves, close the jar tightly and place upside down for 10 minutes. Turn right side up and you should have a seal and it can be stored in the pantry.