Apricot jam

Preparation : 10 min	Resting : -
Cooking : 25 min	Equipment :
Difficulty :	Rating : 3 rates
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Serves 2 jars :

500	g stoned apricots
400	g jam sugar
	juice of ½ lemon

1	Put the apricots into the metal bowl; add the sugar and the lemon juice. Remove the cap from the lid and run the EXPERT programme, 25 minutes/speed 2A/105 °C. Put a drop of jam on a chilled plate, if it sets the jam is ready. If not, restart the programme for a few minutes.
2	Use sterilised (or previously boiled) jars. Immediately ladle the hot jam into the jars and tightly close the lids. While the jam is still hot, turn the jars upside down on a rack for about 15 minutes. Then, turn the jars into the upright position and set aside to cool.

Chef’s tip

Depending on the season, the sugar content of fruit increases causing the jam to foam up during cooking; if so, watch carefully.

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offoodandart

Loved this! Mine did not set well but it was perfect for my needs. I used it on top of soft cheese, on ice cream and sorbets, cakes, and used as base for a dessert plate. It?s not super sweet, just right abd so enjoyable.

Ann Kalimnios

I doubled the recipe and it was still perfect! Lovely flavour too