Hi There!
Its a dull and dark rainy day here in Cork City so I've brightened up my morning with some great
nespresso coffee, warm buttery toast and sunny home made apricot jam for breakfast. I made this jam during the summer holidays and when the winter starts to close in I open a pot of fruity goodness it brings me straight back to
those long sunny fruitful days.
Have you ever made your own jam ? You can adapt this recipe and make jam with any type of fruit.
Its really simple ! Just follow these easy steps below!
How to Make Apricot Breakfast Jam -
You are going to need the following :
Your chosen FRUIT
- the jam I've made here is Apricot (with some lemon & lime added as I don't like my jam to be too sweet!)
Jam Sugar - sugar with pectin added in (this helps the jam to set)
Weighing Scales
Decent sized pan
- it doesn't have to be a jam making pan any large heavy based saucepan or pot will do.
Second large pan - for sterilising equipment
Jam Jars ( you can use old jam jars or pasta sauce jars)
Lids (you can use metal lids or cellophane tops with elastic bands available from any cook shop)
Ladle & large wooden or plastic spoon
Spatula - I love the rubber kind
Labels - buy them or make your own but you need to label your jam to remember when you made it
(& obviously let the world know about your status as a Domestic Goddess!!)
& not essential but it does make life a lot easier -
A Jam Funnel (a fairly handy piece of kit to get the jam actually IN to the jars!)
A Pre-set Timer - either on your phone or oven, its easier to use one than to watch the jam and the clock at the same time !
Whew!
That does seem like a pretty long list but once you've everything gathered in one place it is easy! - promise!
The beautiful apricots for my jam were delivered to my door by a very generous neighbour who owns the apricot tree that I can see from my kitchen window - how lucky am I ?!
First Things First - weigh your fruit and your jam sugar. You want approximately the same amount of jam and sugar (or maybe a little less sugar depending on how sweet your fruit is). So I've used 1 kilo of apricots & 900 gm's of jam sugar here.
Now wash and prepare your utensils and jam jars (& metal lids if using) by washing and scrubbing them in very hot soapy water.
Pop the lids and utensils into your large pan, cover with boiling water and simmer on the hob whilst you are preparing the jam - this will ensure they are sterile.
