Glaze. If recycling jars, ensure that the jars do not have cracks or chips and the lids are in good condition. Wipe the rims of the jars with a moist paper towel to remove any food residue. Slowly bring to a boil, stirring until sugar dissolves. Wash apricots with cold water and cut them in halves. The jam will last for 6 months unopened in a cool, dark cupboard. Bring to the boil, reduce the heat and simmer for 10 mins, until the apricots are softened. Find out key information about apricot jam, including tips on storage and preparation, and browse the BBC's archive of apricot jam recipes Accessibility links. Puree apricot mixture in a food processor or blender until smooth. Place the pan over a very gentle heat until all the sugar and butter have melted. }); Mary Berry English Garden 100% Cotton Double Oven Gloves - Birds. Shop Women's Mary Kay Red Orange Size Each .06 oz Lip Balm & Gloss at a discounted price at Poshmark. Wash mince well and drain in a fine strainer. Allow it to cool for a few seconds then push it with your finger: if a crinkly skin has formed on the jam, then it has set. Drain the tinned apricots, reserving 3 tablespoons of syrup from the tin, and chop the apricot halves into chunks. Ladle hot jam into hot sterilized jars, leaving about 1/4 inch of space on top. Get 10% off with ChefsTemp! If the jam has not reached setting point, boil it for another 3 to 5 minutes and then test again. If there is any scum on the surface of the jam, remove with a spoon or add a teaspoon of butter and stir well. 1 You will need a 28cm (11in) round, loose-bottomed fluted tart tin, 34cm (11in) deep. Low Carb Recipe. , Prick the base with a fork and chill in the fridge or freezer for 30 minutes. 2 days ago bbc.co.uk Show details . Published: 19:14 EST, 10 September 2016 | Updated: 19:14 EST, 10 September 2016. It's sticky but light in texture, not too dense. about 3 tbsp apricot jam, warmed and sieved icing sugar 675g/1lb 8oz marzipan For the royal icing 3 free-range eggs, whites only 675g/1lb icing sugar, sifted 3 tsp lemon juice 1 tsp glycerine Mary Berry's classic Christmas cake Mary Berry's been making her Christmas cake recipe for as long as Paul Hollywood's been alive. Use roughly one-quarter to one-half the volume of the fruit in sugar; most recipes call for an equal volume of sugar, so adjust according to your own tastes6. When ripe, their flesh is sweet, soft and juicy. Spread a thin layer of apricot jam over the base of the pastry and spoon the almond mixture on top. Crack some of the kernels to extract the nut inside (this is easy to do if you crack with the flat side of a heavy saucepan), then add them to the pan this is optional, but gives extra flavour. document.write('
