makes about 3X250g Bonne-Maman jars
454g/2 lb strawberries, hulled and quartered
454g/2 lb apricots, pitted and cut in chunks
2.5 Tbsp lemon juice (1 small lemon)
2 cups sugar (1 with pectin)
1/8 cups apricot brandy (optional)
1/4 tsp unsalted butter
on the whole:
1 part strawberries x 1 part apricots x 1 part of sugar x juice 1 small lemon
OR: 500g x 500g x 500g x juice 1 small lemon
Sterilize canning jars and get your canning set-up ready - you’ll need to prepare a hot water bath to process the jars once you’ve filled them with jam.
Combine the fruit, lemon juice, brandy, and sugar in a large pot.
Let sit 30-60 minutes or over night, allowing the sugar to draw some liquid out of the fruit.
Break up some of the fruit with a potato masher, if you like.
Add butter to the pot (it helps reduce foaming) and place the pot over a medium-high flame.
Bring to a boil, stirring often.
When the jam comes to a rolling boil, turn heat down to medium, the cook, stirring occasionally, until it passes a jelly test.
Note: Setting point for jam is 105c (220F).
Remove from heat.
Ladle into clean jars leaving 0.5cm/1/4 inch head space.
Seal and process for 15 minutes in a boiling water bath.
Cool jars, label, and store in a dark cool place.
Strawberry from our allotment.
Tesco Apricots 320G Only 49p!
- Strawberry Apricot Jam - Get the Good Stuff!: "2 lb"
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