Almond and Apricot Jam


Serves 12 

  • 450g (1lb) dried apricots
  • 1 lemon – juice only
  • 1.4kg (3lb) pale raw brown sugar
  • 75g (3oz) whole almonds – blanched

How To Make

  1. Wash the apricots, then cover with three pints of water and leave to soak for 24 hours.
  2. Put the fruit with the water and lemon juice in a large saucepan or preserving pan and simmer for ½ hour.
  3. Add the sugar and almonds and stir over gentle heat until the sugar is dissolved.
  4. Bring to the boil and boil rapidly, stirring frequently, until the jam jells when tested on a plate.
  5. Pour into hot sterilised jars and cover with jar lids.
  6. Cool and store.