Apricot Jam with Thermomix

It's apricot seasonal time (well, in Italy!), is there anything better than making some preserves for the winter and preparing some apricot jam?

Yesterday morning I went to the market and I saw them: beautiful, firm, roundish, perfectly orange (not that very light orange, pallid), no small black spots on the surface. My trustworthy greengrocer immediately understood my wish and strengthened it by telling those apricots come from his personal tree, he personally cares for it and doesn't add anything chemical etc... I was already convinced, so I didn't listen to him so much.

10 kg, that's all. I have car to carry them :-).

That's right but you need a lot of time to eat 10 kg of apricots, even if very good ones. So let's start with winter stocks: a very good apricot jam.

I used Cristina Tomatis's recipe to prepare it, she is a follower of the Italian Facebook page of this website (English here). I adapted it a little bit following my previous jam experiences with Thermomix: Strawberry Jam, Plum Jam, Cherry Jam, Fig Jam.

With apricots left over (a small amount, I must admit!) I prepared the Apricot Fruit Juice. But this one won't last for a long time....


- 1 Kg Apricots
- 500 g Sugar
- 1 Untreated Lemon Peel
- 2 Sp Lemon Juice

How to prepare the Apricot Jam with Thermomix

Wash apricots very well, stone them and cut into pieces.

Put apricots in Thermomix bowl with sugar, lemon peel and lemon juice. Cook for 40 Min. 100°C Speed 2.

Let the jam thicken by cooking 10 Min. Temp. Varoma Speed 2.

If you prefer a smooth jam, blend 30 Sec. Speed 4-5.

Remove it from the bowl and let set for 5 Min. Then while it is still hot pour it in sterilized glass jars, close with lids, put upside down and let them get cold in this position, it will create a natural vacuum.

My advice

To sterilize jars take a look at some suggestions I wrote for the Strawberry Jam, and the Fig Jam too.

Cristina's advice

To have a special jam to use as filling for tarts and cakes you can add 100 g pistachios boiled for a few minutes in hot water (and peeled) 15 minutes before ending the jam cooking.

To sterilize glass jars follow these steps:
Wash them accurately (lids too) and put them inside a big pan full of water. Let boil for 10 minutes.

Remove them from the pan using a carving fork and place them upside down on a clean cloth. A few minutes later turn them again to let the inside dry very well. When jam is ready go on with the recipe as described above.

How to prepare the apricot jam without Thermomix


Translated from the Italian recipe
Marmellata di Albicocche Bimby