|APRICOT JAM. 26/07/13|
|This is jam French-style so isn’t too set. The kernels add a lovely, slightly bitter, almond taste.|
Makes approx 3 jars
1kg/2lb 4oz fresh apricots
1kg/2lb 4oz sugar
1 vanilla pod, split and seeds scraped
Juice of 1 lemon
Halve and stone the fruit, keeping back about 5 stones. Crack them open with a hammer or nutcracker and remove the kernels.
Place the fruit and sugar into a preserving pan or your largest, deepest pan. Add the vanilla seeds and pod and squeeze over the lemon. Give everything a stir, then leave it to sit and steep for 2 hours.
Bring a small pan of water to the boil and blanch the kernels. Peel them, then break into 2 and add to the fruit.
Place the pan of fruit over a low heat and cook, stirring, until the sugar has dissolved. Turn the heat up to high and boil for 20 minutes, until the fruit has thickened. Stir frequently to prevent the jam from burning on the bottom.
Allow the jam to cool for a moment, then spoon into sterilised jars, making sure each jar gets at least one kernel. Cover and seal while still hot, then leave to cool and refrigerate until use. Once open, store in the fridge.
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