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Homemade Apricot Jam with a Carrot and Ginger Twist
Elevate your homemade jam game with this vibrant and flavourful concoction. Fresh, ripe apricots are the star, providing that classic tangy sweetness, while finely grated carrots blend in seamlessly, adding a beautiful golden-orange hue and an earthy depth. A hint of fresh ginger cuts through the sweetness, offering a gentle, warming spice that makes this jam truly special.
Perfect for spreading on toast, scones, or swirling into yogurt, this jam is surprisingly easy to make on the hob. It's a wonderful way to preserve the taste of summer and a fantastic project for a lazy afternoon. The recipe is also a great way to introduce a little extra vegetable goodness in a fun and tasty way.
Method
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- Place the pitted apricot halves, grated carrots, grated ginger, lemon juice, and water into a large, heavy-bottomed saucepan or preserving pan.
- Heat gently over a low-medium heat, stirring occasionally, until the sugar has completely dissolved. Do not let it boil at this stage.
- Once the sugar has dissolved, increase the heat and bring the mixture to a rolling boil.
- Continue to boil rapidly for about 15-20 minutes, stirring occasionally to prevent it from sticking to the bottom of the pan. Skim off any foam that rises to the surface with a spoon.
- After 15 minutes, start testing for a set. Once it reaches the setting point, remove the pan from the heat.
- Let the jam sit for 10 minutes to cool slightly, which helps distribute the fruit pieces evenly.
- Carefully ladle the hot jam into warm, sterilized jars, filling them to just below the rim.
- Seal the jars immediately with sterilized lids. Allow to cool completely before labeling and storing in a cool, dark place.
Ingredients
- 1 kg Ripe Apricots halved and pitted
- 100ml Water
- 750g Granulated sugar
- 1 Lemon juiced
- 250g Carrots peeled and finely grated
- 2-inch piece Fresh Ginger peeled and finely grated
Notes
For the jam to set properly and store safely, it's crucial to sterilize your jars and lids. You can do this by washing them in hot, soapy water, rinsing well, and then placing them in an oven at 140°C (275°F) for at least 10 minutes.
To test if the jam is ready, place a small plate in the freezer before you start. When you think the jam is set, spoon a small amount onto the cold plate, wait 30 seconds, then push it with your finger. If it wrinkles, it's ready.
Adjust the amount of ginger to your personal taste. For a milder flavour, use a smaller piece; for a more pronounced spicy kick, feel free to add a little more.
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