Cook time is 25minutes
Total time is 25minutes
Serve is for 700 g
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Difficulty level: 2 out of 4
3 Ingredients
- 1 lemon, juice only
- 500grams apricots, ripe
- 350grams granulated sugar
Method
Step 1 of 7
Put a small saucer in the fridge to cool. Wash the apricots briefly only if they need it. Cut the fruits in half and stone them.
Step 2 of 7
Layer the apricots and sugar in a large bowl, cover, and leave for several hours or overnight at room temperature.
Step 3 of 7
Put the fruit and sugar in a preserving pan with the lemon juice. Heat gently, stirring to dissolve the sugar, but being careful not to break up the fruit.
Step 4 of 7
Raise the heat and bring to a steady - rather than a fast - boil for 7-10 minutes until a setting point is achieved. Try not to stir the ingredients unless necessary.
Step 5 of 7
Take the pan off the heat, test for a set with the cold saucer, then leave to cool a little until it has formed a wrinkle on the surface - this helps the fruit to distribute evenly, rather than rise to the top of the jar, when potted.
Step 6 of 7
Ladle into clean, hot, sterilized jars, ensuring an even amount of juice and fruit per jar.
Step 7 of 7
Cover with discs of waxed paper, seal with cellophane covers and elastic bands, or metal lids, label, and store in a cool, dark place.
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