Apricot Jam With Brandy

1. 1

   Halve the Apricots, and remove the stone. Crack one third of the stones and remove the kernels; Blanche by dipping into hot water.

2. 2

   Place the Apricots, kernels, water and lemon juice into a pan and simmer until it is tender, test for pectin. When a satisfactory clot is formed, add the sugar (sugar is best warmed beforehand) stir until disolved then bring to boil and boil rapidly until setting point is reached stirring occasionally.

3. 3

   Remove from the heat and immediately stir in the Brandy, remove any scum and pour into hot sterilized jars and cover.

* Per serving · 4 servings · Values may vary.

No additional tips available.