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Apricot Jam
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Add this recipeIngredients for 1.5 kg of jam:
- 1kg apricots
- 900g castor sugar
Method for Apricot Jam:
Before starting this Apricot Jam recipe, make sure you have organised all the necessary ingredients.
Cut the apricots in half and remove the pits.
Combine the apricots and castor sugar in a saucepan or a jam pan.
Refrigerate overnight.
Cook over medium heat for 30 minutes...
... at a gentle boil.
Stir frequently.
When cooked, pour the boiling jam into glass jars. The jars have been washed with hot water beforehand.
Cover with the lid and flip the jar upside down, until completely cooled down. Alternatively, close the jars with a sheet of cling film and an elastic band. Wipe one side of the cling film with a clean, wet sponge...
... and use to cover the jar. It will seal easily. Close with an elastic band. Set aside to cool.
User reviews:
Also if you could make a video on how to temper coloured cocoa butter over bain marie I would be ever so greatful. Please, please
Chef Philippe also recommends:
Thanx for the apricot jam recipe. it is one of my favorite jams and i am always looking for the best go to recipe for it.
I have following questions regarding this recipe:
1) For how long do we cook the jam?
2) In the past when i made apricot jam, it developed
mild caramelize flavour at the end of the cooking. I feel this reduces the intense flavour of the fruit. I cooked the fruit and sugar till 104 C on candy thermometer. What could i be doing wrong? Or how can i avoid the caramelization flavour of the sugar?