Sunday, 1 September 2013

Apricot jam with amaretto

There is only one thing I have to say about this jam:  this really is the best jam I have ever had.  Apricot and amaretto is a great combination and it really couldn't taste better.  You have to try it!

  • 1kg apricots
  • juice of 1/2 lemon
  • 1 cup sugar
  • 1/2 cup water
  • 1tbsp unsalted butter
  • 1/3 cup amaretto liquor 
  • 1 sachet of pectin (use as advised on the box)
Wash the fruit, cut into quarters and remove the stone.

Place in a heavy-based saucepan, add water, lemon juice and sugar, bring to the boil then turn the heat down, continue cooking on a low heat.  

Add the butter.

When the fruit is soft and has broken down, add the pectin and stir, cook until dissolved.  

To check if the jam has reached setting point, place a spoonful of hot jam on a frozen plate- if a 'skin' has formed on top and has wrinkled when touched, the jam is ready.  

Stir in the amaretto and take off the heat.

Pour into sterilised jars. (To sterilise the jars place in boiling water or oven pre-heated to 100C, for couple of minutes.)


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