Classic Apricot Jam
This recipe has been made by my family for generations. You can make this jam with any amount of apricots you have on hand. Thermomix Recipe process included below.
Ingredients
- 2 cups fresh aprictos , cleaned, halved and pitted
- 1 1/2 cup sugar
- 1 tablespoon lemon juice
Instructions
- Measure your apricots; to every cup of apricots, add 3/4 cup sugar and 1 1/2 teaspoons lemon juice
- Stand, covered, for 12 hours at room temperature
- Stir mixture in a heavy, non-reactive pan over medium high to avoid sticking to bottom of pot; boil until thick (5 minutes), continuing to stir
- Ladle hot jam into in hot sterilized glasses; seal
- Process as you would for any preserved jam, or freeze
Instructions for the Thermomix
- Measure your apricots; to every cup of apricots, add 3/4 cup sugar and 1 1/2 teaspoons lemon juice
- Stand, covered, for 12 hours at room temperature
- Place all ingredients into the TM bowl and set on reverse
- Set time at 10 minutes, temperature at Varoma, and speed at 2
- Place the Thermomix sieve on the lid of the machine to avoid splatter when the mixture boils
- Pour hot jam into in hot sterilized glasses; seal
- Process as you would for any preserved jam, or freeze
- Wasn't that easy?
Notes
For Peaches?....and...?
This recipe gels without added pectin. It relies completely on sugar and the natural pectin in the fruit and lemon for gelling. It can be used for peaches, too - and here is a bigger portion that will make 3 1/2 pints. 4 lbs unpeeled stone fruit (10 cups pitted and cut); peaches, nectarines, plums, apricots, or cherries 5 cups sugar 1 lemon, juice and zest
This recipe gels without added pectin. It relies completely on sugar and the natural pectin in the fruit and lemon for gelling. It can be used for peaches, too - and here is a bigger portion that will make 3 1/2 pints. 4 lbs unpeeled stone fruit (10 cups pitted and cut); peaches, nectarines, plums, apricots, or cherries 5 cups sugar 1 lemon, juice and zest