I made this in a large quantity the first time, which was a mistake. When making jam, smaller quantities are easier to manage. This was the outcome of round 2. I also used local angelica, which has a strange and pungeant smell on its own, but divine in apricot jam. The wild angelica locally is Angelica sylvestris, and you need to be sure of your plant identification. It is very common locally.
INGREDIENTS:
- 500g dried apricots, chopped
- 1.9 litres water
- 3 stems of angelica, finely chopped
- 2 lemons
- 1.5 kg sugar
METHOD:
- Chop the angelica and apricots, and cover with the water in the jam pan. Leave to soak for 48 to 72 hours
- Simmer for around 20 minutes, stirring occasionally, until the apricots are soft.
- Add the sugar and lemon juice and stir until dissolved, then boil rapidly to setting point. Pour into warmed clean jam jars.