Apricot and Cardamom Soft Set Jam

I love apricot jam. It is hands down, my absolute favourite type of jam. It brings back so many lovely memories of Summer. Last year, I bought the most delicious homemade apricot jam from a tiny village shop, tucked away in a Swiss valley. We ate it for lunch day after day, slathered on bread whilst taking breaks from walking in the hills.
I think it’s a fruit that lends itself to a soft set jam. The cardamom in this isn’t too strong as you want the apricots to shine - it just gives it a little depth.

Makes 4-5 medium jars

Ingredients:
1.4kg ripe apricots
900g granulated sugar
1 lemon (zest of half, juice of the whole lemon)
6 green cardamom pods

Method:

Preheat oven to 100°C and pop the jars in to sterilise *
Stone and quarter the apricots and add them to a large, deep pan (or a preserving pan if you have one) along with a very small splash of water.
Put the pan on a low heat to soften the fruit. Keep an eye on the apricots, stirring occasionally to ensure they aren’t sticking or burning.
Meanwhile, crack open the cardamom pods and remove the seeds from inside. Discard the pods and grind down the seeds in a pestle and mortar (or in a bowl with the end of a rolling pin in you don’t have one).
The apricots will take at least 30 minutes to soften, they should be only just holding their shape and yielding their juices (the softer they are, the smoother your jam will be). Your kitchen will have the most amazing sweet smell.
Add the sugar, lemon juice, zest and cardamom to the pan and keep the heat low until the sugar has dissolved.
Once dissolved, turn up the heat and bring the jam to a boil and keep on a rolling boil for around 20 minutes. Don’t be afraid to turn the heat down a little if it’s looking a little ferocious. If using a jam thermometer, you want it to reach about 100°C for that lovely soft set. You still want it to be fairly liquidy but the apricots should be broken down. It will thicken as it cools and sets
Remove the sterilised jars from the oven. Leave the jam for 5 minutes before ladling it into the jars and sealing immediately.
Once cooled, label and put in the cupboard to enjoy all year round.
Keep in the fridge once opened.

*soak the jars in hot soapy water, then put into the low oven upside down until you’re ready to jar your jam.