Dried Apricot Preserves
This is truly an all year round jam. We love it. I always use Australian dried apricots (as opposed to the sweeter Turkish apricots) and it is truly delicious. You can use fresh apricots, but I have actually found that the dried apricots work so well, and are cheaper in fact.
This recipe did show up in For Foods Sake, which if you still don't have, it is time to get on over to the store and GET IT! My first big cookbook, and my favourite...almost. (We aren't supposed to have favourites!)
Here are some other stunning jam recipes on this site...I really do spoil you;
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Need
- 400 Grams apricots dried (Australian)
- 370 Grams water
- 200 Grams sugar
- 100 Grams fresh lemon juice
Do
- 1
Place apricots and water into Thermomix bowl and cook 10 min/100°C/Reverse/speed 1.
- 2
Add remaining ingredients and cook 20 min/90°C/Reverse/speed 1.
- 3
Pour into hot sterilised jars and cool. Try not to eat it all on the first sitting…If you would like it a little less thick, add extra lemon juice after cooking and testing set. But then cook it for a further 5 minutes.
Served with
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!
