If you’ve ever wondered how to make jam, then this is the recipe for you. We asked Andrew Gravett, the Executive Pastry chef at The Langham London, to share his favourite recipe with us. His demonstration of how to make jam keeps things simple, with just a few ingredients, giving a gorgeous fresh-tasting jam in a few steps. Because the recipe is so simple the emphasis is on the ingredients, and using the very best fruit you can find. Fresh, ripe apricots that are naturally sweet and perfumed will give you the most delicious end product, that is perfect for using in all types of baking. We love this jam on freshly baked scones, topped with clotted cream (of course!) or even just generously spread on top of thick pieces of toast. Once you’ve mastered how to make jam you can tweak it to give you other flavours, swapping in other fruits or essences as you go. To make sure your jam lasts really well you should sterilise your jars and lids. Clean them really well, pop on a baking tray and leave in a hot oven for half an hour. Carefully remove from the oven and while everything is still hot pour the jam into the jars. Seal with the still-hot lids and leave to cool.
- 500g fresh apricot
- 250g glucose
- 250g caster sugar
- 75g water
- 1 vanilla pod
- 2.5g pectin rapid set
- 13g acid citric
Destone and grate the apricots.
Mix in a bowl 2.5g pectin, 15g sugar and 35g water.
In a pan boil the sugar, the glucose, water and vanilla and cook to 135C.
Add the fruit and cook the mix to 62 Brix
Add the pectin mix and cook again to 62 Brix.
Remove from the heat and add the citric acid.