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Apricot jam

Jams50 minutes20 people70 calories
1/52/53/54/55/5 (3 votes)
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By Ascen Jimenez

Apricot jam

Let's do apricot jam in Thermomix using 1 kilo of clean fruit.
It is the best when we have a lot of fruit since, in little more than half an hour, we will have made a few jars of jam. If you don't have so much fruit or you want to make less quantity, you can follow the recipe that I put in the post of strawberry jam.
It is so rich that you can even give. A homemade detail made with a lot of love.

Apricot jam

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It can be done in Thermomix. A very good apricot jam that can be kept in jars and even used as a gift.

Apricot jam
  • Ascen Jimenez
  • Recipe type: jams
  • Calories: 70
  • Rations: 20
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 1 kg of apricots already cleaned (pitted)
  • 400 g sugar
  • Two or three tablespoons of lemon juice

Preparation

  1. We wash the fruit well and remove the stone.

  2. We put 1 kg of clean fruit in the Thermomix glass, also the sugar and the lemon juice, taking care that no seeds fall. We put the lid, placing the basket on it (without beaker).

  3. We program 40 minutes, 100º, speed 2.

  4. When the time is up, we pour the contents into the previously sterilized jars, filling them to the top, we immediately close them with the lid (using a kitchen towel to avoid burning ourselves) and quickly place them upside down. Once cold, we will check if they have done the vacuum correctly (the lid must have been pushed in).

  5. Another option is to boil the jars in a water bath, following the traditional method.

Notes

For recipe we will need canning jars (I use Bormioli Rocco brand)

Equivalence with TM21

Thermomix equivalences

More information - Strawberry jam


Discover other recipes of: Thermomix tips, Jams and preserves, Summer recipes

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  1.   Ariza said
    ago 10 years

    with or without skin ?? Thank you

    Reply to Aritza
    1.    Ascen Jimenez said
      ago 10 years

      Hello Aritza:
      If you know that they have not been chemically treated and the skin is fine, put them with it, without hesitation. Mine had a little ugly skin (because they are from a tree that we have in the garden and that we have not cured this year), so I peeled off the parts that were a little ugly.
      If you put them with skin you will see that it is not noticeable. Of course, the jam is a little thicker and, for my taste, better.
      You will tell me.
      A kiss, ascen

      Reply to Ascen Jiménez
      1.    Ariza said
        ago 10 years

        Thank you

        Reply to Aritza
        1.    Ascen Jimenez said
          ago 10 years

          To you 😉

          Reply to Ascen Jiménez
  2.   George said
    ago 10 years

    The 100 gr. It's the temperature, don't they Ascen?

    Reply to Jorge
    1.    Ascen Jimenez said
      ago 10 years

      Yes, yes ... what a mistake! Right now I change it.
      Thank you very much Jorge!
      A hug

      Reply to Ascen Jiménez
  3.   George said
    ago 10 years

    Thanks and you know, I made it and it's fantastic. By the way Ascen, on onion in jam or caramelized you have something.
    Many Thanks

    Reply to Jorge
    1.    Ascen Jimenez said
      ago 10 years

      Hello Jorge:
      How glad you liked it. Thanks for your comment.
      On the caramelized onion, on the blog we have a recipe. I give you the link of one of them: http://www.thermorecetas.com/2010/08/10/receta-facil-thermomix-cebolla-caramelizada/
      I have not made onion jam yet but you have given me a great idea 😉
      A hug, Ascen

      Reply to Ascen Jiménez
      1.    George said
        ago 10 years

        Well, really, really good (hahaha) I hope that when I do the public or comment.

        Thank you and… ..see that link

        Reply to Jorge
  4.   Ana said
    ago 10 years

    Impeccable presentation

    Reply to Ana
  5.   Sara said
    ago 8 years

    I would like to make jams with stevia because I can't stop hearing that the consumption of white sugar is increasingly discouraged. Could you give me a recipe? Today I did the first test: 480 clean peach half lemon and 60 stevia. Half an hour 100º vel.2. It seems that it has not been very bad although the aspect is more of compote. Can somebody help me? Thank you.

    Reply to sara
    1.    Mayra Fernandez Joglar said
      ago 8 years

      Hi Sara:

      We are looking for the same as you. So it will be a matter of testing.

      What I can tell you is that sugar not only sweetens, it also acts as a "glue" since when it melts it achieves that texture that jams have.

      I have read that they put pectin or agar agar but I haven't tried it yet.

      Regards!

      Reply to Mayra Fernández Joglar