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Apricot jam

(about 2 litres)

  • 2 kg apricots
  • 2 kg sugar
  • 500 ml water

Put all the ingredients in a large pot. Bring to the boil over medium heat while stirring – the sugar should have melted before the mixture starts to boil. Turn down the heat when it starts to boil. Stand by all the time to spoon off the foam that floats to the top. Don’t worry if you take off some of the liquid with the foam. This jam boils for exactly 30 minutes. Test it afterwards and pour the warm jam into sterilised jars.

How do I test jam?

Refrigerate a saucer for 15 minutes. Pour a little hot jam into it. Let stand for 5 minutes. Nudge the jam with your finger – if little wrinkles form on top, it’s ready.