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» Almond and Apricot Jam
Almond and Apricot Jam
How To Make
450g (1lb) dried apricots
1 lemon – juice only
1.4kg (3lb) pale raw brown sugar
75g (3oz) whole almonds - blanched
Wash the apricots, then cover with three pints of water and leave to soak for 24 hours.
Put the fruit with the water and lemon juice in a large saucepan or preserving pan and simmer for ½ hour.
Add the sugar and almonds and stir over gentle heat until the sugar is dissolved.
Bring to the boil and boil rapidly, stirring frequently, until the jam jells when tested on a plate.
Pour into hot sterilised jars and cover with jar lids.
Cool and store.