- 700 g sugar
- 1000 g apricots fresh, cut in half and de-stoned
- Juice of 2 lemons
Place all ingredients into TM bowl.
Cook for 45mins, 100C on Speed 2.
Check that the jam has set by tilting the TM bowl, if the jam gels to the cooler top part of the bowl it has set. If not, cook for a further 2 mins on Varoma temperature the simmering basket on Mixing Bowl lid (to allow some evaporation but prevent the hot jam from spitting out).
Pour the jam into sterilised jars.
Lemons assist the jam to set.
Sterilising jars: Heat the oven at 180C. Clean the jars & lids, then pour boiling water over them. Turn the oven off, place a dish towel over the oven rack (to prevent the jars from cracking if they were to be placed directly on the rack) and place the lids and jars upside down on the dish towel. If they haven't totally dried out in this way after 10mins, turn the jars back up the right way and leave for another 5mins or until dried out.
If the jars were cleaned previously and when you go to use them are still clean & dry, pour the hot jam straight into them, fasten the lids and turn the jars upside down for 10 mins. This is because the heat from the jam will sterilise the jars.
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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