There is a lot of jam testing in some houses that I know of, of late. I think because it is such an easy thing to make. The ingredients are easy to come by, it tastes good, and at the end you feel as though you have accomplished a great cooking feat.
Apricot jam is a favourite of mine, closely followed by plum. Given neither are in season I gave dried apricots a try.
The following recipe I did resulted in a chunkier jam, it definitely had ‘bits’. If you don’t like bits, my friend at LiveLoveTaste recently did a smooth version, check it out.
If you are happy with bits, then give this a try. It could also be smoothed out by a bit more processing too, although I use the bits to convince myself that there is some fruity goodness in the jam and it’s not just mostly sugar I am eating :D!!
- 2 packets of dried apricots (approx 650 gms)
- sugar (equal quantity of your fruit weight)
- 1 fresh lemon, flesh and zest
- Pre-heat oven to 200 degrees, place clean jam jars on a flat tray and place in oven.
- Soak apricots in water. I covered them with warm (not boiling) water out of the kettle, and left for an hour while I was doing other things.
- Drain apricots and weigh. Pour apricots into BIKM jug.
- Measure out an equal quantity of sugar, add to jug.
- Add lemon zest and flesh.
- I also added in about 100mls of water at this point.
- Cook for 20 minutes, speed 1, 100 degrees.
- If too thick add a little more water. Cook for another 10-15 minutes, speed 1, temp 90 degrees.
- If jam is too chunky here, you can gradually increase speed 1-2-3, until you have your desired consistency.
- I poured into hot glass jars fresh from the oven and covered with plastic lids (be careful, it is very hot and can bubble everywhere).
I searched the internet and the easiest way to test if your jam is set, is to place a bread plate in the freezer to chill it. Put a teaspoon of hot jam on it, and if it sets you’re done. If not, cook a little longer.