– 500g whole dried apricot
– 500g sugar
– 1 lime juice
– ½ pint of apricot water
– 2 tablespoon of orange blossom water
– ½ tablespoon of crushed Gum Arabic ( meska )
Place a small plate in the fridge to chill.
Place the dried apricot in a large bowl, cover the apricot with water and soak over night
The next day. Drain ½ a pint of the apricot water to use and discard the rest. Place the apricot and the ½ pint of apricot water in a pan over medium heat and bring to boil. Simmer for 30 min until the apricots are tender.
After 30 min add the sugar
stir well until all the sugar are dissolved then add the gum Arabic and stir for 1 min. after that add the lime juice and simmer over low medium heat for 45 min or until setting point is reached.
To check this, remove the plate from the fridge, put a spoonful of jam onto the plate and pop it back to the fridge for few mins. The jam should wrinkle when you push it with your fingers. A sugar thermometer will also give you the setting point of the jam, which is 105c.
Carefully spoon the jam while hot into hot sterilised jars, be very careful not to touch or get the jam mixture onto the rim of the jars as this could introduce bacteria. Lave ¼ inch gap at the top between the preserve and the lid. Do not fill completely. Pack down well to remove any air bubbles. Top with a disc of wax paper, seal with the lid, then leave to cool and set.
If you doing several jars make sure they are well sterilised. The jam will last for 6 months unopened in a cool, dark cupboard.
How to sterilise jars
Heat oven to 140c/120fan/gas. Wash the jars in hot, soapy water, then rinse well, do not dry them. Place the jars and lids on a baking tray and put them in the oven to dry completely for 15 min. If you using kilner jars, like the one I used. Boil the rubber seals for 3 min in water, as dry heat damages them.