Just got back from Melbourne a week ago where I stayed with a lovely friend who had in her fridge an amazing jar of home made apricot jam…half fresh and half dried apricots...I am officially craving that jam on spelt toast, or sourdough toast, with lashings of cultured butter, and in the absence of the fresh apricots I have gone out on a limb and gone with ALL dried and wo mumma! Apricot Jam all year round from now on in the Holder household.
- 400 g dried Aussie apricots
- 370 g water
- 250 g sugar
- 100 g fresh lemon juice
Place apricots and water into TM bowl and cook for 10 min/100°C/Reverse/speed 1.
Add remaining ingredients and cook for a further 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.