Harness the taste of summer with this delicious homemade jam. Made easy with jam setting sugar, this is a fail-safe recipe for first-time jam makers.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 kg apricots
410 g can Wattie’s Peaches Sliced in Light Syrup
1 kg bag Chelsea Jam Setting Sugar
10 g butter
4 250 ml jam jars and lids
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How do I make it ?
Remove stones from the apricots and place in a food processor with Wattie’s Peaches Sliced in Light Syrup. Blend until pulpy.
Place fruit pulp and Chelsea Jam Setting Sugar into a large heavy based saucepan (approx. 6 litre capacity). Heat fruit and sugar over low heat, stirring occasionally until the sugar dissolves. Add the butter and bring to a rapid boil.
Boil for 4 minutes, carefully skimming off any foam that forms on the surface during cooking.
Test for set - spoon a small amount of jam onto a cold plate. Allow to cool slightly then draw your finger through the jam. If the surface wrinkles, remove from the heat. If the surface doesn’t wrinkle, continue boiling for another 2 minutes and test for set again.
Pour the jam into sterilised jars. Cool a little until you are able to screw on the lids.
Kraft Kitchen Tips!
To sterilise jars: Preheat oven to 100°C. Wash jars in warm soapy water, rinse and dry thoroughly. Place the empty jars and lids upside down on the oven rack while you make the jam. They should be hot when you pour in the jam.