Food is really and truly the most effective medicine … Check This Amazing Recipe: Apricot, carrot and almond jam
How to Make Apricot, carrot and almond jam
Preparation time:
less than 30 mins
Cooking time:
30 mins to 1 hour
Serves:
Makes about 600ml/20fl oz (about 2 jam jars)
Dietary:
Vegetarian
Ingredients
- 100g/3½oz carrot
- 600g/1lb 5oz fresh apricots
- 5cm/2in piece fresh ginger
- 400g/14oz granulated or caster sugar
- 1 small lemon
- 50g/2oz chopped almonds
Method
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Place the grated carrot into a lidded saucepan with about 300ml/½ pint water, bring to the boil and then cook until the carrot threads are falling apart and the water has mostly evaporated.
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Meanwhile, halve the apricots, remove the stones and place the flesh in the pan with the carrots. Cover with a lid and cook for five minutes, stirring occasionally, until the fruit starts to break down and fall apart.
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Add the ginger to the pan and cook with the lid off until most of the remaining moisture has evaporated.
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Add the sugar and lemon juice, bring to the boil and cook until the mixture reaches 105C/220F on a sugar thermometer. Stir the jam as it’s cooking, especially around the edges, as it sometimes catches and burns on the bottom.
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Stir in the almonds.
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Leave the apricot jam for a few minutes to cool; then ladle into hot, clean jars and seal immediately.
