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Apricot Nectar



3 bottle(s)

Apricot Nectar

  • 1000 g Apricots, Washed and stones removed
  • 1000 g water
  • 105 g sugar
  • 1-2 teaspoons freshly squeezed lemon juice
  • 3-4Bottles or jars with metal screw lids
  • 6
  • 7
  • 8
  • 9

Recipe's preparation

  1. Preheat oven to 100 degrees Celsius and add clean bottles whilst preparing nectar. This will sterilise the bottles. (Do not heat the lids)
  2. Place 1 kg of apricots, washed and stones removed into bowl and chop 10 min/speed 5.5
  3. Add 1000 g water and cook 10 min/100 degrees Celsius/ speed 1.5
  4. Add 105 g sugar
  5. Add 1-2 tsp lemon juice and cook 15 min/100 degrees Celsius/speed 2 with steamer basket on lid instead of measuring cup. If mixture starts to overflow, use a higher speed.
  6. Bottle immediately with the use of a jam funnel, screw caps on tight whilst still very hot. As the nectar cools, it will shrink and cause the lids to "pop" and the bottles will then be sealed.
  7. This will keep in a cool, dark place for a few months, providing lids are kept sealed. Once opened, keep any remaining nectar in the refrigerator.

Accessories you need

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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