I made a batch of dried apricot jam last night - 500gms of South Aussie apricots, 1.5kgs of sugar and juice of 1 lemon gave me 9 jars! The fruit is first soaked in water for 8 hours then boiled for an hour before the sugar and lemon is added.
Nine jars of yumminess!
I love the look of the gingham lids (I buy Bon Maman jams every so often to collect the jars)! I never give these jars of jam away.
Does anyone know how long lemon curd or lemon butter keeps for? I'd like to make some.
Cheers - Joolz xx