Stone fruit are luscious at the moment.
This jam is scrumptious on toasted bread or brioche or scones or muffins .....
APRICOT, NECTARINE & LIME JAM
1.0 kg apricots, quartered (weigh after cutting)
0.5 kg nectarines
1 kg sugar
1/2 cup lime juice (3 limes)
Rind 3 limes cut in one long swirl to allow for easy removal
(I use a bread knife)
20 apricot kernels
- Crack 20 apricot stones & soak the kernels for a minute in boiling water, then squeeze off the skins.
- Combine all ingredients and leave a minimum of 4 hours, stirring occasionally. The sugar will dissolve in the apricot juice and heaps of liquid will form.
- Oil base and sides of a 3 litre cooking
pot (helps to stop burning).
- Bring the mix to the boil. It will foam and rise. Turn off just before it boils over and cover.
- Let sit for an hour to allow the fruit to cook.
- Skim all the foam off the surface. It will have subsided and thickened, allowing easy removal
- Bring to boil again and boil 12-15 min stirring frequently. There will be little to no foam and little tendency to boil over. Both don't usually reoccur following standing and then skimming.
- Sterilize glass jars and lids using your preferred method.
- Test a few drops of jam on a cold saucer at the 12 minute mark. A slight skin will form and it will run only a little when the saucer is tipped. I test every minute from then. Overcooking causes a dark overly thick jam.
- Remove rind and discard.
- If the jars are hot, make sure they are no hotter than the jam (I use a laser thermometer), otherwise they will shatter when the jam is poured.
- Immediately ladle in glass jars and seal.
- Invert for 10 minutes, then cool the right side up.