Apricot Jam - Thermomix™

Using less than a kilo of apricots, you can obtain 800 grams of jam. Making sure the apricots are very ripe will add extra flavour to your jam. You can also add a cinnamon stick during the maceration process for an even tastier treat!

Optional: If you don't want to add vanilla or cinnamon, you can add apricot kernels to the jam instead. To obtain the kernel, place the apricot pits in a plastic bag and crush them with a hammer. The almonds will add a nice flavour to the fruit, making its tartness stand out and producing a more complex taste.

Ingredients:

• Apricots 800 g

• Sugar 400 g or Erythritol 570 g

• Lemon Juice of 1/2 Lemon

• Agar-agar or other plant-based gelatin 2 g (1 tsp)

• Vanilla bean 1 (Optional)

• Cinnamon stick (Optional)

Conversion table: click here

Info:

🍷 Recommended Wine: Pond Paddock Zarathustra Sauvignon Blanc

👩🏻‍🍳 Cuisine: French 🇫🇷

👨‍👩‍👧‍👧 Yield: 1 Kg (2.2 lb) Jam

⏰ Time

Preparation: 10 minutes

Cooking: 10 minutes

Resting: 12:00

😰 Level: easy

💰 Cost (NZ): $$$$

Method:

1. Put in a salad bowl 800 grams of apricots washed, dried, cut in half, and pitted.

2. Add 400 grams of granulated sugar or 570 grams of erythritol.

3. If you want to add vanilla: place the pod on your work surface. Split the pod in half lengthwise and scrape the grains into the bowl. Additionally, cut the pod into six pieces. Add the vanilla into the bowl and mix the ingredients well.

4. Reserve in the fridge for 12 hours.

5. Transfer the contents of your salad bowl to the Thermomix™ bowl. You can leave or remove the pieces of vanilla bean.

6. Add the juice of ½ lemon in the Thermomix™ and cook 28 min/100°C/speed 2.

7. Add 2 grams of agar-agar dissolved in 2 tablespoons of water in the Thermomix™ bowl and cook 2 min/100°C/speed 2.

8. Transfer the jam to clean, sterilised jam jars. Turn the jars upside down immediately until they cool completely.

PS: Erythritol is an organic compound used as a food additive and sugar substitute. It is naturally occurring. It can be made from corn using enzymes and fermentation. Erythritol is 60–70% as sweet as sucrose (table sugar). However, erythritol is almost completely noncaloric and does not affect blood sugar or cause tooth decay. Wikipedia