I'm not one of those people who are lucky enough to have a large backyard to grow my own fruit and vegetables so for the whole of summer, I've been on the lookout for cheap, nearly overripe apricots. Why? Because Apricot Jam is Mr S's most favourite jam flavour and I can see why. He has grown up with amazing Auntie's that have made jam for most of his childhood and having tasted it myself, it's super tasty. It has a beautiful chunky texture (so you know there are real apricots in there) and the orange colour is vibrant and natural.
I don't have their recipe but I'm trying to do Apricot Jam justice. This is best served on a chunky piece of toast with a dollop of thick cream in the middle. Or, if you're more adventurous, make some homemade rough puff pastry and fill with jam for an Apricot Danish. Delish!
1 green apple, quartered and de-seeded
30 grams lemon juice
450grams raw sugar
150grams water (1.5 MC's)
1. Add apple to TM bowl and chop 3secs/ speed 6. Scrape down sides of the bowl.
2. Add apricot, lemon juice and sugar to bowl. Cook 80mins/ 100C/ speed2 with MC on it's side (or the TM basket on the top).
3. Pour into sterilised jars. I find using my old baby bottle steriliser the easiest way to sterilise jars. If you don't have one of these lying around, sterilise the old fashioned way either boiling or putting them in the oven (Disclaimer: make sure you read up how to do this properly!)
Makes about 2x 400ml jars
Tip: If you want a smooth jam, wait until it has cooled for about 15mins and then blend 1min/ speed9.