Author Topic: Apricot Jam  (Read 42466 times)

Offline Thermomixer

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Re: Apricot Jam
« Reply #15 on: January 27, 2010, 01:28:24 am »
Thanks for joining and the feedback - certainly couldn't imagine cooking jam any other way when it's 47 degrees  :o :o :o
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Offline fred

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Re: Apricot Jam
« Reply #16 on: March 29, 2010, 11:54:55 am »
I made this yesterday. It was so easy and is so nice.

Hi, we just got a Thermomix, I would appreciate the recipe for apricot jam with dried apricots. I could not find it on the forum.

Thanks

Fred
(in Perth)


Offline judydawn

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Re: Apricot Jam
« Reply #17 on: March 29, 2010, 12:11:16 pm »
Judy from North Haven, South Australia

Learn from the mistakes of others. You havenít time to make them all yourself.

Offline Thermomixer

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Re: Apricot Jam
« Reply #18 on: March 31, 2010, 09:08:47 am »
Welcome Fred - hope to hear more from you
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Offline cookie1

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Re: Apricot Jam
« Reply #19 on: March 31, 2010, 10:45:54 am »
Welcome to the forum Fred. Where abouts in Perth are you hiding?
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Offline quirkycooking

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Re: Apricot Jam
« Reply #20 on: March 31, 2010, 01:44:36 pm »
Has anyone tried making apricot jam (fresh apricots) with a natural sweetener such as honey, apple juice concentrate, or Rapadura?  Or any jam that has only fruit?  I read that it will only set if you use citrus pectin, as it is activated by calcium.  I haven't been able to find citrus pectin here, probably could on the internet though.  I can never bear to make jam because of the amount of sugar in it, so I have a heap of organic apricots sitting in my freezer waiting for me to work it out!!  Help??
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Offline cathy79

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Re: Apricot Jam
« Reply #21 on: March 31, 2010, 02:39:26 pm »
Has anyone tried making apricot jam (fresh apricots) with a natural sweetener such as honey, apple juice concentrate, or Rapadura?  Or any jam that has only fruit?  I read that it will only set if you use citrus pectin, as it is activated by calcium.  I haven't been able to find citrus pectin here, probably could on the internet though.  I can never bear to make jam because of the amount of sugar in it, so I have a heap of organic apricots sitting in my freezer waiting for me to work it out!!  Help??
I've made strawberry jam and peach jam, both times using 50% rapadura to fruit and nothing else.  You just have to cook it longer so that it thickens.  Delicious!

I thought I'd posted a recipe I found for homemade pectin for jam making.  It was from a book I borrowed from the library and I'm sure Chelsea mentioned that she has it.  I think it was called A Year by the Bottle.  It was basically whole cooked apples as from memory it was the seeds that have the pectin in them.

Hope that gives you a few hints.
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Offline achookwoman

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Re: Apricot Jam
« Reply #22 on: April 01, 2010, 12:57:28 am »
The book, A Year in a Bottle , is by Sally Wise.  She lives in Tassie

Offline Chelsea (Thermie Groupie)

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Re: Apricot Jam
« Reply #23 on: April 01, 2010, 03:57:20 am »
Am so excited to hear that rapadura works well.  I have been keeping raw organic sugar in the kitchen just for jam making - now it can be gone for good.  :)

I'm just checking out my book now (A Year in a Bottle).

Apricots have a medium pectin level, less if they are overripe though.  You can add pectin to jams - use up to 1 cup liquid pectin stock for every 1kg of fruit.  There is a pectin test - let me know if you want that Jo.

Recipe for pectin stock (I'm sure you will be able to easily convert it to TMX and reduce the quantity):
1kg gooseberries, white currants, crab apples or cooking apples (such as Granny Smiths)
3 cups water
Combine gooseberries, currants or apples (or even just the cores) with water in a large saucepan.  Bring to boil and simmer for 45 mins.  Strain several times through a muslin (double thickness) lined colander.  Freeze excess in small containers.

In addition Sally recommends 600g sugar for every 1kg of fruit.

Hope that helps.  :)

Offline quirkycooking

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Re: Apricot Jam
« Reply #24 on: April 01, 2010, 06:24:18 am »
Oh, thanks so much Chelsea & Cathy!!!  We spend way too much on jam, because I'll only buy the ones that are naturally sweetened, and my dh goes through them very quickly!!  I really want to be able to make my own. The apricots I had were a little underripe, so I left them a few days before freezing - I guess I can just boil it longer if they're not thick enough. 

I remember seeing a recipe somewhere to make your own pectin from lemon seeds/skin or something... can't remember where though.  Might just try the apples.  I'll have to go buy some apples, I've run out...

Thank you  :-* :-* :-*
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Offline cathy79

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Re: Apricot Jam
« Reply #25 on: April 01, 2010, 12:42:09 pm »
Thanks Chelsea - that's exactly the recipe I was talking about.  Hope your jam goes well Jo.  I'll be making grape jam tomorrow as our local fruit shop is closed for 5 days over Easter and basically gave away their fruit right before closing.
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Offline Thermomixer

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Re: Apricot Jam
« Reply #26 on: April 02, 2010, 02:39:53 pm »
Thanks Chelsea - great little tip - may need to create a new Topic for it so others will find it
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Offline Denzelmum

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Re: Apricot Jam
« Reply #27 on: January 22, 2011, 05:40:13 am »
Made this and looks a bit runny, but after leaving it in the fridge it's thicken.  My 5yo DD said it's a bit sour, next time might have to add sugar or find better and riper apricot.  Thanks for the recipe, Bron.
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Offline Chelsea (Thermie Groupie)

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Re: Apricot Jam
« Reply #28 on: January 22, 2011, 10:20:52 am »
If you use very ripe apricots they will probably taste sweeter, but not set as well due to the low pectin levels.  You may need jam setter or pectin.  :)

Offline Denzelmum

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Re: Apricot Jam
« Reply #29 on: January 22, 2011, 10:29:04 am »
Thanks Chelsea!
Vegetarian family in Sydney

When you take time to prepare healthy food for family and friends, you are offering them a special gift.  Not only will they feel nourished by the nutrients in the food but also by your generosity in creating delicious treats for their enjoyment.