Mixed seed bread
This recipe uses a basic bread dough method, but the mix of flours gives an interesting texture and flavour
Apricot jam
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- 3 x 500g jars
Skip to ingredients
Nutrition: per serving
- kcal57
- fat0g
- saturates0g
- carbs15g
- sugars15g
- fibre0g
- protein0g
- salt0glow
Method
step 1
Put a couple of small plates in the freezer. Halve and stone the apricots, chop the flesh, then put in a large pan with the apple juice. 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. Bring to the boil, reduce the heat and simmer for 10 mins, until the apricots are softened.
step 2
Stir in the sugar and lemon juice, then stir well over a moderate heat to dissolve the sugar. Increase the heat and boil for about 20 mins until jam has set. Test by spooning a little jam onto one of your cold plates. After a moment push the jam with your finger; if the jam wrinkles, it is ready. If not, return to the boil for a further 5 mins, then test again.
step 3
Remove from the heat, skim off any scum, then stir in the butter to dissolve any remaining scum. Cool for 10 mins, stir again, then ladle into warm sterilised jars. Seal, label, then store in the fridge for 4-6 weeks.
