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;
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 400 Grams Apricots dried (Australian)
- 370 Grams water
- 200 Grams sugar
- 100 Grams fresh lemon juice
Place apricots and water into Thermomix bowl and cook 10 min/100°C/Reverse/speed 1.
Add remaining ingredients and cook 20 min/90°C/Reverse/speed 1.
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.