Annie’s favourite jam made from freshly picked apricots from Roger’s garden. The tree is laden with fruit in July and August and there is enough for the whole family to make jam following Annie’s traditional recipe. Preparation time 15 minutes
Cooking time 1 hour
2 kg of stoned apricots
1.4 kg of castor sugar
1. In a large saucepan cover the apricots in cold water and bring to the boil.
2. Discard the water and add the sugar to the apricots and bring slowly to simmering point stirring continuously.
3. Cook the apricots and sugar for an hour on a low heat stirring occasionally.
4. Check to see if the jam is cooked by putting a small drop on a plate. If the jam is thick and runs slowly down the plate then it is ready to put into sterilised jam jars.
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