- Wash, dry and halve the apricots, cut out the stem ends if necessary, and remove the stones. Put 1 kg apricots into the blender jug and, with the measuring beaker in place, chop for 15 seconds/speed setting 7, then use the spatula to scrape down the inside of the blender jug.
- Add the jam sugar and lemon juice and, with the measuring beaker in place, mix for 8 seconds/speed setting 6. Use the spatula to scrape the mixture down the inside of the blender jug, then, with the measuring beaker in place, boil for 20 minutes/speed setting 2/100 °C.
- Carry out a set test, and, if necessary, continue cooking for a few minutes. Decant the jam into sterile jars and seal immediately.
This jam will keep for 6 months when stored in a cool, dark place.
Put a teaspoon of the hot jam on a cold plate, then tip the plate slightly. If it runs easily, cook the marmalade for another minute. Then try again. If after a short time the jam is wrinkling, it has passed the set test.
Bon appétit with Monsieur Cuisine