Apricot Jam | People Magazine

Apricot Jam

By Bernadette Longueira

1 Kilogram of Fruit without the Pips
1 Kilogram of White Sugar

1. Place the apricots into a thick bottomed pan
2. Add the sugar and place on the stove on a low heat.
3. Stir from time to time to make sure that the apricots are not sticking to the bottom of the pot
4. As the apricots start to cook they release a lot of natural juice
5. With the sugar melting as well it will give you enough moisture for you to leave the pot to simmer for 2 hours without stirring.
6. Take the pot of the stove and take a stick blender and blend the fruit to a fine puree.
7. Pour into sterilized jars and seal with wax paper that has been soaked in cheap brandy or whiskey to preserve.
8. Once the jar is open keep in the fridge.




Hi, my name is Yvonne Albers I am the Production managerof People Magazine, my interests lie in Art, photography, horse riding and learning new skills. Digital being one of the new skills I am acquiring at present and learning fast to keep up with the race of quick turn arounds of sending the magazine to print and making it live on the web for our readers.

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