Are you already inspired by the Great British bake off ? Why not make some jam to go into the sumptuous mouth watering cakes they you are going to make!
Ingredients
100g/ 3 1/4 oz carrot , grated peeled
600g/ 1lb 5 oz fresh apricots
5cm/ 2 in piece fresh ginger, peeled, grated
400g / 14 oz granulated or caster sugar
1 small lemon, juice only
50g/ 2 oz chopped almonds
Method
Place the grated carrot into a lidded saucepan with 330 ml / 1/4 pint of water, bring to the boil and then cook until the carrot thread are falling apart and the water has mostly evaporated.
Meanwhile , halve the apricots, remove the stones and place the flesh in the pans with the carrots. Cover with a lids and cook for 5 minutes, stirring occasionally, until fruit starts to break down.
Add the ginger to the pan and cook with the lid off until most of the remaining moisture has evaporated.
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.
Stir in the almonds.
Leave the apricot jam for a few minutes to cool; then ladle into hot , clean jars and seal immediately.
( Disclosure a Royalty Free image was used )
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| Apricot, Carrot and Almond Jam |
Ingredients
100g/ 3 1/4 oz carrot , grated peeled
600g/ 1lb 5 oz fresh apricots
5cm/ 2 in piece fresh ginger, peeled, grated
400g / 14 oz granulated or caster sugar
1 small lemon, juice only
50g/ 2 oz chopped almonds
Method
Place the grated carrot into a lidded saucepan with 330 ml / 1/4 pint of water, bring to the boil and then cook until the carrot thread are falling apart and the water has mostly evaporated.
Meanwhile , halve the apricots, remove the stones and place the flesh in the pans with the carrots. Cover with a lids and cook for 5 minutes, stirring occasionally, until fruit starts to break down.
Add the ginger to the pan and cook with the lid off until most of the remaining moisture has evaporated.
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.
Stir in the almonds.
Leave the apricot jam for a few minutes to cool; then ladle into hot , clean jars and seal immediately.
( Disclosure a Royalty Free image was used )
