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Apricot jam

Apricot jam Cook Expert

Preparation : 10 min Resting : -
Cooking : 25 min Equipment :
Difficulty :
Rating :
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Serves 2 jars :
500 g stoned apricots
400 g jam sugar
juice of ½ lemon
1Put 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.
2Use 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.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
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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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