The Kilner Cookbook by Kilner

Author:Kilner
Language: eng
Format: epub
Publisher: Ebury

PINEAPPLE & APRICOT JAM

A delicious filling for a pavlova, an open tart, a Victoria sandwich cake or a fatless sponge. This jam is not reliant on seasonal fruits, so it can be made all year round. Add a handful of chopped pistachios or skinned almonds for additional crunch and colour, if liked.

Makes 4 × 0.35 litre Kilner Jars

500g dried apricots

1.5 litres water

375g canned pineapple

Juice and finely grated zest of 1 orange

Juice and finely grated zest of 2 lemons

Juice of 3 limes

½ tsp cinnamon

850g preserving sugar

1 Soak the dried apricots in the cold water for 24 hours. The next day, place the apricots and their soaking liquid in a Kilner® Preserving Pan and simmer gently for 45 minutes. Meanwhile, drain and chop the pineapple, reserving the juice.

2 Once the apricots are cooked, leave to cool and then cut into quarters or halves, according to your preference. Return to the pan along with any liquid that has collected on the chopping board.

3 Add the remaining ingredients, including the reserved pineapple juice, and bring slowly to the boil, stirring, until the sugar has dissolved. Boil for about 20 minutes, stirring from time to time until setting point is reached (here). If any of the fruit has caught on the base of the pan don’t panic – it can take on the most delicious caramelised flavour, but be careful not to allow it to burn completely!

4 Once setting point has been reached, remove the pan from the heat and divide the jam between sterilised Kilner® Jars and then seal (here and here). Store in a cool, dark place for up to 6 months. Once opened, store in the fridge and use within 1 month.

Pineapple & Apricot Jam

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