Apricot Jam.
Place 500 gr quartet ripe Apricots in preserving pot, place 375 gr Sugar over the fruit, and 1/2 sachet of Jam setter mixed into the sugar then the zest of a lemon and the juice of one lemon pored over the sugar, gently mix then cover and let the juice happen while you have your Sundowner approx 1/2 hour.
Then start over low heat stir gently occasional til boiling, simmer for a few minutes, test the Jam on a frozen saucer, when setting sufficiently bottle and seal at once.
the flavour is excellent on a Sunday croissant for breakfast.
the short cooking allowed for a much lighter apricot color of Jam
Sounds like a good plan :-) I am sure that if sundowners went on just a little longer it could only benefit all concerned (chuckle, chuckle) I watched "Pohs "cooking show last week and they were making homemade croissant. Soooooo much effort, sigh.
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