marmellata di albicocche
fills 4 × 250 g jars
1 kg very ripe, dark-coloured apricots, stoned weight (keep the stones)
4 ripe nectarines, peeled and stones discarded
500 g caster sugar
120 ml water
Crack the apricot stones open and remove the kernels. Blanch these for 30 seconds in boiling water, then cool a little and peel. Keep the peeled kernels to one side.
Put the apricots, sugar and measured water into a large thick-bottomed, low-sided saucepan. Heat very gently, stirring all the time, until the sugar dissolves, and the juices begin to flow from the apricots. Raise the heat slightly, add the nectarines and boil, stirring to prevent the fruit sticking. The fruit should break down, and the liquid should evaporate. The jam is ready when the steam rising from the pan is less dense and the surface begins to seethe rather than bubble. This will take about 25–30 minutes, depending on how ripe the apricots are.
Test for setting by placing a spoon of the jam on a cold plate. If the jam runs very slowly, it is ready. Finally, stir in the apricot kernels. Spoon the jam into clean glass jars and seal well. Store in a cool dark place.