Apricot Jam

I am going to become the youngest member of the W.I. And no, I feel absolutely no shame about this. From learning to cook at both my Grandmother's and Mother's knee, watching them both make jam always held a certain allure. Seeing that bubbling, oozing, fruity and sugary mixture on top of the hob, before being funnelled into shiny, hexagonal jars, always filled me with wonder. From a young age I have been of the belief that only really good cooks can make jam. Only cooks with real patience, concentration and Mary Berry levels of skill can make this properly setting and wobbly condiment. I can now safely say that this is bollocks. Because if I can make jam, anyone can. (Sorry, Grandma).

Ingredients (makes about 9 jars) 

2 kg of fresh apricots, quartered and stoned. (Don't under-estimate how many apricots make up 2 kilos... because it is a lot. I mean a bag-splitting embarrassing-self-in-geen-grocers quantity!)

Juice of 2 small lemons

500ml of water

2 kg of caster sugar

First things first, here's how to sterilise your jars, because you don't want no mould setting up camp in your lovingly made jam, no sir. Wash your jam jars in really hot soapy water, rinse and then pop in a pre-heated oven at 130C for at least 20 mins. You need your jars to be hot when your pour the jam in, so it's best to just turn the oven off and leave them in there if you are still making your jam.

Whilst your jars are sterilising, pop your apricots, lemon juice and water in a large saucepan on the hob and bring slowly to the boil, stirring occasionally. Once boiled, reduce the heat and simmer gently for 15 mins, or until the fruit is really soft and pulpy. Oh, at this point you should also pop 2 or 3 saucers in the freezer, ready to test if your jam is set later on.

Remove from the heat, stir in the sugar until disolved (I know it looks like a lot, but I promise you won't put people into a diabetic coma). Place back on the heat and boil rapidly for 15 minutes.

GRANDMA TIP - Clip a clothes peg onto your wooden spoon so it doesn't fall into the boiling vat of jam. Therefore avoiding a jam-on-hand 3rd degree burn situation. 

Next you need to test your jam for setting. Take the jam off the heat and dollop a spoonful onto a pre-chilled saucer. Chill for a further 3 minutes and run your finger through the mixture, if it clearly wrinkles, then it's set. If not, boil rapidly for another 5 minutes, then test again. 

Once your jam has reached it's setting point, remove your warm jars from the oven and funnel in the jam mixture. Seal immediately with either a wax disk and a plastic cover, or a tightly fitting lid. And thats it, jam done! (Gingham fabric tops are optional... but I think it really gives that over-priced farmers market/ Women's Institute feel).