Apricot and chilli jam
Makes: around 1L of apricot and chili jam
Ingredients
- 1150g apricots (1000g pitted)
- 500g jam sugar 2:1
- 1 organic lemon (juice)
- 3 chilli peppers
Method
- Wash the apricots, remove the pits and place in the stainless steel mixing bowl.
- Add the jam sugar and the lemon juice.
- Cover the stainless steel mixing bowl with a tea towel and leave for at least 2 hours (preferably overnight).
- Attach the creaming beater to the kitchen machine, along with the mixing bowl. Set the speed control to 1. Set the temperature to 107 degrees. Set the timer to 6 minutes and confirm.
- Halve the chilli peppers, remove the seeds and cut into small pieces.
- Add the chilli pieces to the heated ingredients in the stainless steel mixing bowl. Set the temperature to 107 degrees again. Set the timer to 2 minutes and confirm.
- Immediately pour the apricot and chilli jam into prepared glasses.
Tips:
- The apricot and chilli jam goes well with mature cheese, but also with grilled white meat.
- If you prefer the apricot and chilli jam less sweet, boil it with 3:1 jam sugar. Use 350g if using this jam sugar.
- To sterilise the glasses, fill them with boiling water. Empty them just before filling with the jam. Rinse the lids clean with alcohol and immediately seal the filled jars.
- Stored in a cool, dark place, jam lasts up to a year. Once opened, store the jars in the refrigerator and use immediately.