Ingredients
-
FOR THE JAM
-
1kg pitted apricotsgross weight around 1.1kg
-
180g organic maple syrup
-
10ml lemon juice
-
4g salt
-
1 teaspoon vanilla extractor 1/4 pod of fresh vanilla
-
FOR THE ROSE INFUSION
-
30g boiling water
-
6-8 dried Damask roses
-
AS AN ALTERNATIVE TO THE INFUSION
-
2 teaspoons vanilla extractsor 1 fresh vanilla pod
Ingredients
FOR THE JAM |
|
| 1kg pitted apricots | |
| 180g organic maple syrup | |
| 10ml lemon juice | |
| 4g salt | |
| 1 teaspoon vanilla extract | |
FOR THE ROSE INFUSION |
|
| 30g boiling water | |
| 6-8 dried Damask roses | |
AS AN ALTERNATIVE TO THE INFUSION |
|
| 2 teaspoons vanilla extracts | |
Steps
|
1
|
Prepare the Damask rose infusion and close the lid to avoid releasing the aroma. Leave the infusion to rest for 10-15 minutes. |
|
2
|
Wash and dry the apricots. Remove the stone and cut them into medium-sized pieces. |
|
3
|
Combine the apricots, maple syrup, lemon juice and vanilla (optional). Remove the roses and pour in the Damask rose infusion. |
|
4
|
Stir gently with a wooden spoon. |
|
5
|
Select the jam program, it takes around 2 hours. |
|
6
|
Transfer the jam to appropriate sterilised jars, filling them almost up to the brim, knock out the air by tapping the jars on the work surface, close and leave to cool inside the jar. You can create a vacuum by boiling the jars in a pan of boiling water with a cloth to stop them breaking. |
|
7
|
Enjoy your apricot jam on toast for breakfast with a glass of home made almond milk. |
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