One summer, my sister stayed the whole holiday with Aunty Audrey, and during her stay she had apricot jam on toast every morning for breakfast, apricot jam home made by Aunty Audrey. It was always ordinary sliced bread, toasted under a grill and then spread with Lurpak butter. I don’t know how much my sister got through in her stay, but this recipe produces twelve pounds.
This is Aunty Audrey’s exact recipe:
- 2 lbs dried apricots
- 6 lbs sugar
- 6 pints water
- 2 oz whole peeled almonds
- pour boiling water onto fruit and leave for 24 hours
- boil fruit and water for 1 hour and stand for 24 hours (the fruit and water stands, you can go and do whatever you want, standing, sitting, lying down, riding a bike!)
- add sugar and boil for 30 minutes
- add almonds
- bottle in the usual way
It seems very easy, and there are no instructions for seeing if it is set… I seem to remember the apricots were left whole, not cut up in pieces so you would have a great big whole apricot sitting on your toast in a sea of jam… I think I would cut about half of them into pieces
Lois Elsden 