Apricot Jam
Chef Noor turns a kilo of ripe apricots into a glossy, spoonable jam with nothing more than sugar and a squeeze of lemon. Slow maceration draws out the fruit juices, and a gentle simmer brings it to that perfect jammy set.
How to Prepare
Wash the apricots well, remove the pits and halve them.
Place the apricots in a bowl, pour the sugar over them and leave to macerate until the sugar dissolves and the juices release (2 hours, or overnight in the fridge).
Transfer to a wide pot and cook over medium heat, stirring regularly.
Skim off any foam that rises, and keep cooking until the jam thickens (30–40 minutes).
Stir in the squeeze of lemon during the last 5 minutes.
Test the set: drop a little jam on a cold plate — if it wrinkles when pushed, it is ready.
Pour the hot jam into sterilised jars, seal tightly and let them cool upside down.
Keep the sugar at half the weight of the fruit — the jam stays bright and fruity, and the lemon at the end balances the sweetness and helps the set.