Apricot, Vanilla & Orange Jam
Make on Fresco
Whip this jam up for a fragrant gift, or just keep it for yourself and load up that sourdough toast! Cannot think of a better way to start any day!
I love home-made jam. My all-time favourites as a child were strawberry, and apricot. I have created the best strawberry vanilla jam (but you know that), now here is the best apricot jam … it’s seriously good. Pass me the toast! It is also great as a tart filling, on ice cream, buttered crumpets, or stirred through porridge as a sweetener.
I leave the vanilla bean in once the jam is cooked and jarred, as it will continue to infuse.
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Need
- 400 Grams apricot halves, fresh or frozen
- 200 Grams golden caster sugar
- 1 orange, zest finely grated and juice min 100g
- 1 vanilla bean cut in pieces BUY
Do
- 1
Place all ingredients into the Thermomix bowl and cook 45 min/Varoma/Reverse/speed 1, with the simmering basket on top of the lid instead of the MC.
- 2
Pour into sterilised jars and keep in the fridge until use.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
