Apricot Jam

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  • 0 of 5
  • Cooking time: 
  • Serves: Up to 6 people

Can be made with these products:

BM450 Program 12

Method

  1. Remove the bread pan from the bread maker and fir the kneader.  Halve and stone the apricots.  Cut each half into four pieces and place in the bread pan.  Add the rest of the ingredients.
  2. Insert and lock the bread pan into the bread maker.  Close the lid and select program 12.
  3. Allow to mix for 15 minutes, then if necessary scrape down the sides of the pan with a wooden spoon to remove any sugar.  Take care as the bread pan is hot.
  4. At the end of the cycle, turn off then remove the bread pan using oven gloves.  Carefully pour the jam into a sterilised jar, seal and label.

Variations

Plums can be substituted for the apricots.

Tips

Throughout the jam cycle the kneader will stir the ingredients.

Always use ripe fresh fruit for the best results and cut large fruits into halves or quarters.

Use jam sugar with added pectin to ensure a good set.

If using fruits with a low pectin level, it is best to add 5-10ml (1-2 tsp) of lemon juice.

Always use oven gloves to remove the bread pan as it will be very hot.

You should be present throughout the whole cooking process to keep an eye on the boiling jam, to make sure it doesn't boil over, and if necessary to occasionally stir the jam.

Transfer the cooked jam to a clean sterilised jar, seal and label.

Tip
tsp = 5ml teaspoon
tbsp = 15ml tablespoon

Ingredients

  Makes 350g Jam
Fresh Ripe Apricots 250g
Lemon Juice 2 tsp
Water 1 tbsp
Jam Sugar with Pectin 250g
Butter 15g

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