|Preparation : 10 min||Resting : -|
|Cooking : 45 min||Equipment :|
|Difficulty :||Rating : 0 rates|
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|Programmes :||accessories :|
|500||g stoned apricots
|400||g jam sugar
|juice of ½ lemon
|1||Put the apricots into the metal bowl; add the sugar and the lemon juice. Remove|
the cap from the lid and run the EXPERT programme, 25 minutes/speed 2A/105 °C.
Put a drop of jam on a chilled plate, if it sets the jam is ready. If not, restart
the programme for a few minutes.
|2||Use sterilised (or previously boiled) jars. Immediately ladle the hot jam into the jars|
and tightly close the lids. While the jam is still hot, turn the jars upside down on a
rack for about 15 minutes. Then, turn the jars into the upright position and set aside