Title: Apricot Jam (Fresh Apricots)
Categories: Preserve Fruit British Jam
Yield: 10 Jars

2000	g	Apricots; halved & stoned
20		Apricot kernels
1		Lemon; juice
500	ml	Water
2000	g	Sugar
30	g	Butter

When halving and stoning the apricots, reserve a few stones, then crack them to extract the kernels. Blanch these in boiling water for a minute, then drain and skin them.

Put the apricots, lemon juice, apricots kernels and water in a preserving pan and simmer for about 15 minutes or until the fruit is very soft and te contents of the pan are well reduced.

Take the pan off the heat and add the sugar, stirring until dissolved. Add the butter and boil rapidly for about 15 minutes or until setting point is reached.

Remove any scum with a slotted spoon then pot and cover in the usual way.

Recipe "Good housekeeping Complete Book of Preserving" MMed IMH c/o Georges' Home BBS 2:323/4/4

From: Ian Hoare Date: 27 Jul 97 National Cooking Echo Ä

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