Ingredients
1 lemon
500g apricots
stones removed and chopped
1½ cups white sugar
Equipment
- 1 sharp vegetable peeler
- 1 large microwave-safe bowl
- 1 chilled saucer
- 1 spoon
- 1 clean jar with a lid
Instructions
- Use a sharp vegetable peeler; peel 6 strips of rind off the lemon. Juice lemon. Place these and the chopped apricots into a large microwave-safe bowl.
- Microwave on HIGH for 5 minutes until the mixture is boiling. Stir in the sugar and then cook a further 20 minutes on HIGH, until the mixture has reached setting point. (You can test the setting point of jam by placing a spoonful on a chilled saucer and then running a spoon through the centre. If the jam stays in two halves, it is set.)
- Transfer to a clean jar with a lid and keep in the refrigerator.
Notes
Tip
Sometimes citrus fruits have wax sprayed onto their skin. You may need to wash your lemon in hot soapy water to remove this before peeling.
Tip
Apricots are low in pectin which is what makes jam set. You can buy a sugar called jam setting sugar which contains added pectin and citric acid to improve the finished product. The citric acid keeps the fruit colour bright.
Storage
Transfer to a clean jar with a lid and keep in the refrigerator.
