For 1 kg 500 g, you will need:
- 0
100 g caster sugar - 1
30 g jam gelling agent - 2
1 kg 100 g apricots - 3 700 g caster sugar
- 4
1 lemon - 5
½ vanilla pod - Total weight: 2,062 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 39 min. | 4 hours | 25 min. | 5 hours 4 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1
Stage 2 - 2 min.
Rinse and dry 1 kg 100 g apricots.
Stage 3 - 4 min.
Cut the apricots in half and keep the stones to one side.
Stage 4 - 5 min.
It is not essential, but the jam will have a better texture if you remove the small hard area where the stalk was attached (shown by the arrow).
Stage 5 - 4 min.
Cut each apricot half into 4 and put in a bowl.
Weigh the prepared fruit to be sure of the correct amount of sugar and gelling agent. If you don't have 1 kg of apricots, recalculate the correct weight using this little calculator:
Weigh the prepared fruit to be sure of the correct amount of sugar and gelling agent. If you don't have 1 kg of apricots, recalculate the correct weight using this little calculator:
Stage 6 - 4 hours
Add 700 g caster sugar, mix rapidly, then cover and leave for at least 4 hours or overnight.
Stage 7 - 15 min.
Stage 8
After the apricots have been left to steep with the sugar, the juice will have made a syrup.
Stage 9 - 5 min.
Tip the contents of the bowl into a high-sided pan (ideally a jam kettle) on high heat and bring to the boil.
Stage 10
A lot of froth will form to begin with; this is quite normal.
Stage 11 - 15 min.
Then the froth will subside or reduce to just a thin coating on the fruit. This is the sign that it's sufficiently cooked.
You can remove any remaining froth with a skimmer.
You can remove any remaining froth with a skimmer.
Stage 12 - 2 min.
Ad the sugar+gelling agent mixture to the pan with the juice of 1 lemon, amonds, and the inside scraped from ½ vanilla pod.
Stage 13 - 5 min.
Bring back to the boil, stirring from time to time. Continue boiling for 3 minutes and your jam is ready.
Stage 14 - 4 min.
Divide out into jars and put the lids on while still hot.
Stage 15 - 1 min.
Turn the jars upside down so that the remaining air in the jar passes through the scalding hot jam to sterilise it.
Stage 16 - 2 min.
Turn right way up and leave to cool before storing in a cupboard. There is no need to refrigerate this jam.
Remarks
If your apricots are not very ripe, you can cut down or leave out the lemon juice.
Do you like the idea of almonds in jam? If so, add the same weight (or more) of flaked almonds to the apricot kernels.
Do you like the idea of almonds in jam? If so, add the same weight (or more) of flaked almonds to the apricot kernels.
Keeping:
Several months.Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,857 Kcal or 16,148 Kj | 12 gr | 952 gr | 0 gr |
| 193 % | 5 % | 90 % | 0 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 187 Kcal or 783 Kj | 1 gr | 46 gr | 0 gr |
| 9 % | <1 % | 4 % | 0 % |
How much will it cost?
- For 1 kg 500 g : 9.33 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Apricots: You can check-out other recipes which use it, like for example: Stewed apricots, Dried apricots, Apricot and almond cream tart, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Ice-cream Vacherin, Eton mess, Génoise (Genoa sponge), Crème caramel, "BN style" chocolate-filled biscuits, ... All |
| Jam gelling agent: You can get more informations, or check-out other recipes which use it, for example: Passion fruit jellies, Jelly-style plum jam, Apple paste, Windfall apple jelly, Blackberry and almond fondant tart, ... All |
| Lemon: You can get more informations, or check-out other recipes which use it, for example: Stewed apple (compote), Amandier (gluten-free almond cake), Lemony cabbage and potato salad, Santiago Cake, Raspberry sorbet, ... All |
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