Free Cooking Recipes

Made with dried apricots, this jam can be prepared at any time of the year.

ABOUT 5 POUNDS
1 lb. dried apricots
3 pints [71/2 cups] water
juice of 1 lemon
3 lb. sugar
2 oz. [1/3 cup] almonds, blanched

Directions:

1. Wash the apricots and put them in a large bowl with the water, making sure that they are completely covered. Leave them to soak for 24 hours.
2. Transfer the apricots and the water to a preserving-pan or a very large saucepan. Over moderate heat, stirring occasionally with a wooden spoon, simmer for 30 minutes, or until the fruit is very tender.
3. Add the lemon juice and sugar. Stir until the sugar is dissolved. Put in the almonds, bring the jam to the boil and continue to boil rapidly for 15 minutes.
4. To test the jam for setting, remove pan from the heat and put a spoonful of jam on a cold plate or saucer and allow it to cool. Setting point has been reached when the surface of the jam sets and wrinkles when you push it with your finger. If the setting point has not been reached, return the pan to the heat and continue boiling, testing every few minutes.
5. When the setting point is reached, skim the scum off the surface of the jam with a slotted spoon.
6. Using a jug or ladle, fill clean, warm, dry jars to within 1/2-inch of the tops.
7. Wipe the outside and the inside rim of the jars with a warm, damp cloth to remove any drops of jam.
8. While the jam is still hot, put a small round of wax paper in each jar. Then put on a vegetable parchment or cellophane cover and fasten with string or an elastic band. Label the jars and, when cold, store them in a cool, dry cupboard.