“Don’t let their tiny size fool you…apricots may deserve a little more attention.”
Apricots have flavour; a sweet and ready fragrance.
For this jam I use the warm, spicy-sweet nutmeg, as it complements the fruits so well…and a touch of Tanqueray Gin!
- 500g apricots, halved & stoned
- 1 tsp nutmeg
- 1 lemon
- 125ml water
- 250g jam sugar (the one with pectin added)
- 1tbs Tanqueray Gin (my favourite, but any gin will do)
Add the water, lemon and zest and per-cook the apricots till soft.
Here comes the sugar and the nutmeg.
The syrup smells so good…wait till you add the gin!
- Stone and chop the apricots into a large pan with the water, lemon juice, some lemon zest, bring to the boil, then simmer till the fruit is soft.
- Add the warmed sugar and nutmeg, then stir over a gentle heat until the sugar has dissolved.
- Bring to the boil and cook for about 10 minutes.
- Add the gin, allow the alcohol to burn off, stir and watch the jam thicken and go glossy.
- Remove the pan from the heat and test for setting point by putting a little of the hot jam onto a chilled saucer.
- Cooling in the pan allows the jam to settle.
- Pour into sterilised jars, leave to go cold, seal and chill till ready to use.
The jam jars are sterilised and ready to be filled.
The nutmeg is a perfect partner for this preserve!
Time for toast,