(Makes approximately 3 litres)
500g Alison’s Pantry NZ Apricots, chopped
500g Alison’s Pantry sliced mango, chopped
Juice 3 large lemons
1 kg white sugar
- Place apricots and mango in a large bowl, add 2 litres of boiling water, cover and leave overnight to soak.
- The next day, transfer mixture to a large heavy-based pan, place over heat and bring to the boil. Reduce heat and simmer for 25 minutes or until the fruit is tender and starting to break up. Place a small plate in the freezer.
- Remove pan from heat, add lemon juice and sugar and stir until dissolved. Return pan to the heat; boil for 15 minutes or until setting point is reached (see tip).
- Pour jam into hot sterilised jars and seal tightly with lids. Leave to cool and set. Unopened, this jam will last for 8 months, if stored in a cool, dark place.
Tip: To check for setting point, put a teaspoonful of jam onto the cold plate – the jam should wrinkle when you push it with your finger.
Alternatively, a sugar thermometer can be used to indicate jam’s setting point, which is 105°C.
Recipe from Julie Le Clerc for Alison’s Pantry Christmas booklet 2014
Download PDF version here: NZ Dried Apricot & Mango Jam