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Apricot Jam
For: 1.5 kg of jam
Time: 1 hour
Difficulty:
Published on :
7 June 2012
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Ingredients for 1.5 kg of jam:
- 1kg apricots
- 900g castor sugar
- Utensils:
- Excellence Saucepan
- Copper Jam Pot
- Stainless Steel Skimmer
Method for Apricot Jam:
1
Before starting this Apricot Jam recipe, make sure you have organised all the necessary ingredients.
2
Cut the apricots in half and remove the pits.
3
Combine the apricots and castor sugar in a saucepan or a jam pan.
4
Refrigerate overnight.
5
Cook over medium heat for 30 minutes...
6
... at a gentle boil.
7
Stir frequently.
8
When cooked, pour the boiling jam into glass jars. The jars have been washed with hot water beforehand.
9
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...
10
... and use to cover the jar. It will seal easily. Close with an elastic band.
Set aside to cool.
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lovely
Thank you chef for making the recipes so easy to follow. Looking forward to more.
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
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
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Thank you!
Paamzz
9 May 2015
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?