Today I made apricot jam for the first time. I'm not keen on plain canned apricots and these are a bit overripe so I thought they would be perfect for jam. I dug out my, very tattered and torn, 1946 cookbook, bought quite a few years ago from a second hand store. It has hand written notations and recipes throughout from the previous owner and looks like it got a lot of use. Quite an interesting book but unfortunately not for apricot jam. Funny thing, my Mom was able to get her hands on the almost identical cookbook, mind you the one she has is in a lot better shape than mine :)
So I went surfing the net for the perfect recipe. I do hope I found it because I can't believe you would boil jam for 30 minutes! And then process it for another 10! I guess we'll see when I let it cool off and see how "set" it is :) There's only three ingredients so, other than all the pitting and dicing, the recipe is quite easy.
Here's a picture of a small amount that was boiled but not processed. It almost looks like jam now, and I'm hoping I don't have to pull out the heavy artillery if it does set up much more.
It tastes great, and is very, very sweet but what can you expect from jam? I think Sydney will love it in yogurt and that's mainly why I made it :)