8 minute Small Batch Apricot Jam Recipe
A recipe to make a very small batch and quick apricot jam in 8 minutes.
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Ingredients
- 700 grams ripe apricots (the whole fruit weight) then remove the pips and cut them in half
- 1 cup sugar
- 2 Tbsp lemon juice or orange liqueur such as Grand Marnier or Cointreau
Instructions
- Put all the ingredients into a wide, shallow pan. Turn the heat to high. Once the mixture starts to bubble, set a timer for 8 minutes.
- Cook the jam, stirring almost constantly for this time. The jam is at the set point when it reaches 105 °C on a thermometer.
- The wider the pan, the better, as this facilitates quick evaporation and thus quicker setting.
- If you do not have a thermometer, and to test if the jam is ready, freeze a side plate for 5 minutes. Drop a dollop of jam on the cold plate. Run your finger through the middle. If the jam stays apart and doesn't immediately join back together, it's set enough.
- If you want to preserve this jam for a longer period in your pantry, boil the storage jar in a large pot of water, remove and drain.
- Scoop the hot jam into the jar, allowing a 2 cm gap between the jam and the lid and seal.
- Place the sealed jars back into the boiling water, fully submerged for 10 minutes. You should hear your lid make a popping sound. This is when it is properly sealed.
- Remove the jam bottle from the pot, drain and allow to cool.
Notes
To make a sweeter jam, reduce the amount of fruit to 600 grams or add 3 tablespoons of extra sugar.
Sterilize your jar before filling it with the jam by submerging it into boiling water for a few minutes, or running it through a hot cycle of your dishwasher.
To properly preserve the jam for a longer period, seal it with a canning lid and follow instructions to properly can the jar.
Servings: 18