The Best-Ever Dried Apricot Jam Recipe
Who likes jam? Who likes Battenberg? For those of you that don't know what Battenberg is, it is basically a normal sponge cake with a few extra ingredients. Well, if you like both these things, then you are guaranteed to love this dried apricot jam recipe. I have made a couple Battenbergs in the past couple of years, and this recipe has worked so nicely with the ones I've made.
The recipe is written out as best as I can possibly write it out in the easiest way possible. It can be a bit messy; after all, you are making jam. Try it out and tell me how well it went for you, what your friends and family thought of it, and also how many jars you make (hopefully five).
- 500 grams dried apricots, can be whole dried, chopped or just chopped.
- 3 lemons, you are only using the juice.
- 1.5 kilograms perserving sugar, jam sugar can also be used (I used both).
- Put your dired apricots in a large pan, then add 1.5 liters of water. Put the lid on top and leave them to soak. (I did this step before I went to school (8:30am-3pm) so they were aready when I got back) You can leave them to soak over night, if you like.
- Once fully soaked and apricots are re-hydrated, place a small plate in the firdge to cool. Place the pan on the stove/hob and add the lemon juice, bring to boil. Reduce the heat to a simmer, and simmer for 30 minutes, until the apricots are tender and begin to break up.
- Remove the pan from the heat and add the sugar, continue to stir until all the sugar has dissolved. Return the pan back to the stove and boil on high heat/rapidly for about 20 minutes or until it reaches setting point. To know if it has reach its setting point, take the chilled plate out of the fridge and put a teaspoonful jam on the plate and place it back in the fridge for a couple of minutes. The jam should have a wrinkled effect when you push it with your finger. (If you have a sugar/candy thermometer then you can use that instead, the setting point for that is 150 degrees celcius).
- Once you have reached the setting point, remove from heat. Carefully pour (using a ladel and oven mits to avoid burining yourself) the jam into the jars. (jam jars need to be clear, sterilise before use if needed) Place a peice of cut out baking paper on top of the jar and place the lid on top. leave to cool and set. If the jam is unopened, it can last up to 6 months in your cupboard (if it lasts that long).
Making Jam Might Be Easier Than You Think
Apricot jam has always been used with any recipes of Battenberg that either I have made or from what friends have made. The recipe I use is said to make 5 jars of jam. However, when I made it, it made 11 jars of jam. Don't ask me why, because I honestly don't know, I followed the instructions step-by-step and ended making way too much. My dad didn't mind though, he liked the jam so much that the jars we didn't give away, he had on his toast every morning.
The reason I made Battenberg in the first place was because I had a food-tech exam coming up. Our theme was "afternoon tea," and we were all told to make 4 things that you would see at an afternoon tea party. But I wanted to think outside the box, so I chose to make roulade, brownies and mini quiches and, of course, Battenberg. So when making one of these cakes, you use a loaf-like tin but separate it with baking paper so you have one side with vanilla sponge and the other side has pink sponge. This is achieved with pink food colouring. I will add a picture which will you might then recognize.
Anyway, my teacher told me that I had to make the jam from scratch. Of course, that's when I began to stress out because I had never made jam before and was convinced I was going to fail my exam. So when I made the jam, I had to take pictures whilst making the jam to prove that I didn't go out and buy it from the supermarket.
To my surprise, the exam went really well, and all the teachers trying the food commented on the jam, saying that it was the right consistency for sticking the sponges and marzipan together. The next month, my teacher told me that I got an A—you can only imagine how excited I was to tell the rest of my family the good news.
For anyone who loves baking as much as I do, will know how important it is to you that you get all your cakes, cookies, brownies and other desserts right, otherwise 'it will drive you up the wall' so to speak. Maybe you are someone who is a first-time baker and might be thinking that jam making sounds really hard. Well, I thought that myself, but it turned out to be really easy, even though I ended making too much. At the end of the day, it was a lot of fun and I can't wait to make this recipe again. As for the Battenberg, I will show you my favorite recipe for Battenberg so that it can go with your amazing jam. The nutritional details are based on serving per jar, not all 5 (serving size 4).
|Serving size: 4|
|Calories from Fat||0|
|% Daily Value *|
|Fat 0 g|
|Saturated fat 0 g|
|Unsaturated fat 0 g|
|Carbohydrates 12 g||4%|
|Sugar 12 g|
|Fiber 0 g|
|Protein 0 g|
|Cholesterol 0 mg|
|Sodium 0 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|