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LOCATION: Recipes >> Preserving >> Apricot Jam 02

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Apricot jam with Brandy

1.5 kg (3 Ib) apricots
450 ml (3/4 pint) cold water
juice of 2 lemons
1.5 kg (3 Ib) sugar
175 ml (6 fl oz) apricot brandy or brandy

Halve the apricots and remove the stones. Crack one third of the
stones and remove the kernels; blanch by dipping into hot water to
remove the skins. Put the apricots, kernels, water and lemon juice
in a pan and simmer until the fruit is tender. Test for pectin.

When a satisfactory clot is formed, add the sugar, stir until
dissolved, then bring to the boil and boil rapidly until setting
point is reached, stirring occasionally. Remove from the heat and
immediately stir in the brandy. Remove any scum, pour into hot
sterilized jars and cover. Makes about 2.25 kg (5 Ib)

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