Ingredients

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

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:

1. Throughout the jam cycle the kneader will stir the ingredients.
2. Always use ripe fresh fruit for the best results and cut large fruits into halves or quarters.
3. Use jam sugar with added pectin to ensure a good set.
4. If using fruits with a low pectin level, it is best to add 5-10ml (1-2 tsp) of lemon juice.
5. Always use oven gloves to remove the bread pan as it will be very hot.
6. 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.
7. Transfer the cooked jam to a clean sterilised jar, seal and label.

Tip:

• tsp = 5ml teaspoon
• tbsp = 15ml tablespoon

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