1kg apricots, rinsed and dried, with stones removed
1kg Jam Setting Sugar
A knob of butter (10g)
Crush the apricots with a potato masher or blender.
Place the crushed apricots in a 6L heavy-based saucepan.
Add the Jam Setting Sugar. Heat gently, stirring continuously until the sugar dissolves.
Add a knob of butter. Still stirring, increase the heat and bring to a full boil (a boil that cannot be stirred down).
Boil for 4 minutes only. Remove from the heat, skim off any foam, test for set and bottle immediately.
Makes 4-5 medium jars.
This is a go to recipe from Chelsea Sugar
OTHER PRESERVING IDEAS
Stew (slowly cook) down Apricots after removing the stones until they turn mushy to then cool and freeze as is for use in cooking or on muslie/granola/porridge/desserts during winter months.
Can them by removing the stones, cutting in halfs/quaters and making a sugar syrup of 2C sugar to 1L of water.
When storing/preserving/cooking with Apricots you don't even need to remove the skin first!
Pictured below, Caros fresh stewed Apricots ready for the freezer!
