Apricot jam

Jam diaries #7: Apricot

I am not a huge fan of apricot jam. I much prefer peach jam. However, apricots this year are very yummy and I have found the peaches very disappointing.

A friend has asked me to do another experiment. Why is granulated sugar always recommended for jam making?

As apricots are yellow and so is sugar in it's more unrefined state, I decided to make apricot jam as I was hopeful I could see differences of colour more easily in a yellow fruit than in a darker fruit like strawberry or blackberry. I used the 3 types of sugar more widely available in the supermarkets: granulated, caster and demerara. 

Watch the video below for the conclusions of the experiment:

Serves: 1kg.

Ingredients:

• 1kg apricots,halved and destoned
• 500g sugar
• juice of 1 lemon

Method:

1. In a large bowl, layer the apricots and sugar, finishing with a layer of sugar. Leave in a cool place overnight. Different bowls with the different types of sugar.
   
2. Put the lemon juice in a stainless steel pan and add the fruit and sugar mixture.
   
3. Bring to the boil very slowly, then simmer for 30-40 min, stirring occasionally. There is no need to mash / blend this fruit. As you stir and squash the fruit with the wooden spoon, the fruit will slowly 'melt'.
   
   
4. Test for a set and allow the jam to cool slightly before potting.
5. Fill into sterilised jars, and cover with tightly fitting lids. I do not use silicone or paper discs so I fill the jars all the way to the top. The less air inside, the less chances of mold developing. 
   
6. Store in a cool, dark place. 

How to sterilise jars and lids?

Jars: heat them in a 180°C oven for 10 min. Let them cool.

Lids: boil them in water for 10 min. Let them air dry upside down. If you are tight for time, let them dry on the door of the open oven once you've sterilised the jars and the oven if off.

What is a setting point?

Literature tells us that the jam setting point is reached at 105°C. I bought a sugar thermometer specially for this. I really cannot get my jams to get to 105°C so I quit on the thermometer!

There is an easier way, the wrinkle method, which involves a cold plate. Check this link out: https://www.cookingwithnanaling.com/how-to-tell-when-jam-is-set/

In time you won't need any of these methods. Experience of looking on how the jam sets on your stirring spoon will tell you when it's ready.

How long will the jam last for?

Literature tells you jams will last for 6 months and the more sugar you add to them the longer they will last as sugar is a preservative. Jams usually have a 1:1 fruit to sugar ratio to make them last longer.

Personally, that is not my experience. I usually use half the amount of sugar so a 1:½ fruit to sugar ratio. Some years we are eating jams 1 year later and they are still absolutely fine.

Perhaps the jam has developed a bit of mold on the top when you open it. Do not throw it away!!! Just scoop the mold out and continue eating. If you are a fast eater like my partner, you can store the jam in the cupboard. If you are not, store it in the fridge.