I have really vivid memories of my mum making jams out of different fruits when I was a kid. At a recent trip to the hills, we were treated to some of the best, freshest, plumpest and juiciest fruits, and the only thing that I could wish for was an unlimited supply of these wonderful fruits. And thus, I decided to make some fruit jam. After a lot of googling for ideas, pestering my family for what they could remember of my mum’s recipe, it finally came to this:
- Apricots 1.25Kg (Cut into 1-2 cm chunks)
- Sugar 850 grams
- Water 250 ml
- Lemon rind of 1 lemon (Grate the lemon against the grater, makes it faster, if you don’t have that, use a vegetable peeler instead)
- Lemon Juice 2 tablespoons
- Put together the apricots, water and lemon juice in a kadhai (open pan) on medium flame. Tie the lemon rind and lemon seeds in a muslin cloth and tie with an unwaxed thread, put this in along with the aforementioned.
- Simultaneously, put the sugar in a preheated oven at 150 degrees celsius, in a deep dish. Stir occasionally, this should take 5-10 minutes. The purpose is to warm the sugar.
- Wait for the apricot/water mix to boil and reduce to sim for about 10 minutes. The mixture should look thick and soft.
- Once boiled and simmed, reduce to low heat and add the warm sugar, stirring and occasionally brushing down the side of the pan with a pastry brush dipped in water, for 5 minutes or until sugar dissolves.
- Increase heat to medium. Bring to the boil. Simmer rapidly, stirring and using a spoon to remove any scum from the surface, for 20-25 minutes or until the jam reaches setting point (take care the jam doesn’t catch on the base of the pan). Discard the muslin pouch.
- Ladle the hot jam into clean, dry jars and seal. Invert for 2 minutes and then turn the jars upright.
- Store in a cool, dark place away from direct sunlight until ready to use.
Some points to note:
- This should make about a kilogram of jam, so have jars ready according to such volume.
- Sterilize the jars before use. And make sure they’re completely dry/ free of moisture, or it’ll spoil your jam. I can’t stress enough on the sterilizing bit.
- Refrigerate for longer use, since it does not have any store bought preservatives.
- Very importantly, this is kid friendly as sugar is the only preserving agent used.