Queenscliff Apricot Jam
“She rose and bathed in the elegant bathroom. She wrapped herself in one of her flowing Chinese robes. There was no bell in the room so she went out in search of breakfast and met Dot on the landing. She was carrying a tray. ‘Coffee, Miss Phryne, and a nice new roll. I’ve found that apricot jam you like, too, and the Queenscliff butter is first rate. Shall I take the tray onto your balcony? There’s a nice little table and chair there.’ ‘Thanks, Dot dear, that is really kind of you. (...) To beguile her very good bread with excellent butter and superlative apricot jam, she read a few more pages of Dr Thorndyke.”
Like Phryne, Dot, Jane and Ruth in Dead Man’s Chest, I am on holidays. Not quite in Queenscliff; nor do we have a butler and cook to vanish into thin air. But like Phryne, I am fond of strong black coffee and good apricot jam, and I’m sure my Queenscliff Apricot Jam tastes just like hers.
Ingredients (makes 3 jars):
1 large lemon
1 pound and 12 ounces ripe apricots
1 cup water
1 pound caster sugar
Using a vegetable peeler, carefully peel the rind of the lemon. Then squeeze its juice on a lemon juicer and collect the pips. Place lemon rind and pips in a muslin square, or a doubled paper coffee filter, and tie with twine; set aside.
Rinse, pit and dice apricots and place in a large saucepan. Sit muslin pouch in the middle of the apricots, and add water and lemon juice. Bring to a slow boil over medium heat; then, simmer, stirring occasionally, for about 10 minutes until fruit soften and mixture thickens.
Meanwhile, fill a deep baking dish with caster sugar, level with a wooden spoon, and bake at 300°, stirring from time to time until warm.
When sugar is warm, reduce heat to low, and stir in sugar, 5 minutes, until completely dissolved. Then, increase heat to medium, and boil, stirring often, for about 25 minutes.
In the meantime, place a saucer in the freezer. Cover 3 jam jars and lids with boiling water in a large pot, cover with the lid and boil, 10 minutes.
With a tablespoon, remove the foam or scum from the surface of the jam. After 25 minutes, spoon half a teaspoon of the apricot mixture on chilled saucer, and return it to the freezer to chill, 2 minutes. Then test it: if it wrinkles when you touch it, it’s set; if not, keep cooking, testing every five minutes until jam reaches setting point.
When it does, carefully remove and dry jars and lid from the pot, remove muslin pouch from the jam, and laddle Apricot Jam into them. Close tightly and return filled jars to the pot of boiling water, making sure they are immersed. Boil, covered, 10 minutes. Remove lid and let cool before removing jars from the pot. Let cool completely. Store in a cool, dark place until using, and then up to a month in the refrigerator once opened.
You can enjoy Queenscliff superlative Apricot Jam like Phryne does, with good bread and butter. But if you want to pair it with cheese, it is also delightful with goat’s cheese or Feta.