- 1kg fresh apricots
- 60ml water
- 600g sugar
- 1 tsp freshly squeezed lemon juice
- Cut the apricots in half and extract the pits.
- Place the apricots in the large le Creuset, and add the water.
- Cover the pot and cook, stirring frequently, until the apricots are tender and cooked through.
- Add the sugar to the apricots and cook, uncovered, until the mixture thickens and reduces, stir frequently to make sure the jam isn’t burning on the bottom.
- When the jam looks thick and looks slightly-jelled, turn off the heat
- You can use a candy thermometer if you wish. The finished jam will be about 220ºF, 104ºC.)
- Once done, stir in the lemon juice, if using, and ladle the jam into clean jars. Cover tightly and let cool to room temperature. Once cool, refrigerate until ready to use.
Storage: this jam will keep up to one year if refrigerated