My jam didn’t set. What went wrong?
Either not cooked long enough, or the fruit was too ripe (low in natural pectin). You can re-cook it with a little more lemon juice or commercial pectin.
Can I use frozen apricots?
Absolutely! Thaw them completely and include any juices in the maceration.
Do I need to peel the apricots?
No. The skins are thin and tender and add lovely color and texture.
Why did my jam crystallize?
Either undissolved sugar crystals or cooking at too high a heat. Stirring frequently helps prevent this.
Can I double this recipe?
Yes, but be prepared for longer cooking time. A wider pot helps.
