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Apricot and chilli jam

Makes: around 1L of apricot and chili jam
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  1. Wash the apricots, remove the pits and place in the stainless steel mixing bowl.
  2. Add the jam sugar and the lemon juice.
  3. Cover the stainless steel mixing bowl with a tea towel and leave for at least 2 hours (preferably overnight).
  4. 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.
  5. Halve the chilli peppers, remove the seeds and cut into small pieces.
  6. 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.
  7. Immediately pour the apricot and chilli jam into prepared glasses.




  1. The apricot and chilli jam goes well with mature cheese, but also with grilled white meat.
  2. If you prefer the apricot and chilli jam less sweet, boil it with 3:1 jam sugar. Use 350g if using this jam sugar.
  3. 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.
  4. Stored in a cool, dark place, jam lasts up to a year. Once opened, store the jars in the refrigerator and use immediately.