Apricot Jam

[Thermomixer]

Thanks for joining and the feedback - certainly couldn't imagine cooking jam any other way when it's 47 degrees 

[fred]

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)

[judydawn]

Here it is Fred

http://www.forumthermomix.com/index.php?topic=2642.0

[Thermomixer]

Welcome Fred - hope to hear more from you

[cookie1]

Welcome to the forum Fred. Where abouts in Perth are you hiding?

[quirkycooking]

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??

[cathy79]

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.

[achookwoman]

The book, A Year in a Bottle , is by Sally Wise.  She lives in Tassie

[Chelsea (Thermie Groupie)]

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. 

[quirkycooking]

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 

[cathy79]

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.

[Thermomixer]

Thanks Chelsea - great little tip - may need to create a new Topic for it so others will find it

[Denzelmum]

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.

[Chelsea (Thermie Groupie)]

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. 

[Denzelmum]

Thanks Chelsea!