For those who were listening to the ABC Canberra discussion regarding jams and chutneys etc. with Georgia Stynes, here are recipes for Apricot Chutney and Jam, as well as the basic recipe for raspberry jam (and by extension, other berry jams.

Apricot Chutney

(From “A Year in a Bottle”, ABC Books, 2008)

1.5 kg apricots, stones removed, then chopped

500g onions, peeled and chopped

500ml white or cider vinegar

750g sugar

1 teaspoon salt

1 teaspoon nutmeg

1 teaspoon mixed spice

1 teaspoon ground cloves

½ teaspoon cayenne (optional)

1 teaspoon curry powder

Combine all the ingredients in a large pot, bring to the boil, stirring.

Boil for one hour over medium heat, stirring occasionally. 

Bottle and seal immediately.   Store in a cool, dry, dark place away from sunlight for up to 2 years.

Makes approximately 2kg

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Apricot Jam

Makes 1.25kg, approximately

1kg apricots, halved and stones removed, chopped

juice 1 large lemon

½ cup water

900g  sugar

Place apricots, lemon juice and water and cook over medium heat until apricots are tender, stirring often. (If you want to stop the jam sticking, ad 4 stainless steel forks to the mixture now.)

Add sugar and bring to the boil, stirring frequently.  Cook over medium heat, stirring very frequently for 20 to 25 minutes.  To test whether the jam will set, place a little on a cold (refrigerated) saucer for a few minutes.  If this sample sets, your jam is ready.  If not, boil for 5 minutes more.

Pour into warm, sterilised jars and seal immediately.  The jam can be eaten as soon as it cools. 

Refrigerate after opening.

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Raspberry Jam

1.5 kg raspberries (or other berries of your choice)

¼ cup water

1 lemon, juiced

1.5 kg sugar

Place the raspberries, water and lemon juice in a pot and bring to the boil.  Cook for 10 minutes over a gentle heat.

Add the sugar and bring back to the boil, stirring.  Boil briskly for approximately 12 minutes (see note), stirring often, or until temperature on a thermometer reaches 105 degrees.  Stand for five minutes, then pour into warm sterilised jars and seal.

Note:  The amount of cooking time may vary depending on the berries you are using.  Different types of berries contain varying amounts of pectin (the substance that enables jam to set).  Raspberries will only need to boil for 10 to 15 minutes.  Other berries such as strawberries, blueberries, boysenberries, mulberries and blackberries will take about 20 minutes.  If you don’t have a thermometer you can test if the jam is ready by placing a small teaspoonful of jam on a very cold saucer and place it in fridge for a couple of minutes until the jam is cool. If the surface wrinkles when you drag your finger through, it has reached its setting point.

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