Apricot and Rum Jam (Thermomix Method Included)

Apricot and Rum Jam

Who would have thought that alcohol and fruit go so well together in a jam…! Well my nana did and so did her mum!

I remember one day coming home from my holidays at University and rummaging through Nana’s fridge (she was away on holidays somewhere) looking for some jam (there was always some sort of homemade jam in her fridge) to put on top of my peanut butter… Yes I love peanut butter and jam sandwiches ( I don’t eat them very much any more as they are not good for the hips). I found this jar that said Apricot Jam. I though that will do! My first mouthful took me to a food place that I had not ever been before.. “Black Jellybean Moment” I tell you about that one day in another blog! I think I stole the jar and took it back to UNI with me and polished it off. Everyone in the house went nuts over it!

Apricot and Rum Jam

Then when Nana got back from holidays I get this phone call at UNI… ELIZABETH…. DID… YOU… EAT… ALL… MY… APRICOT… AND… RUM… JAM… Ummmmmm yes Nana… I stole the Jar… sorry, it was so good, Oh and it has rum in it??? That is why it taste so good! She laughed very hard and said she had found the recipe in one of her mothers old books and thought to make it and I had taken the last jar! Well from that point on, I can’t eat normal Apricot Jam as it just tastes bland!

I normal quadruple this recipe so I only have to make one batch a year (yes that means only one jar a month) but some of my friends have found out about it and they now buy it off me along with some of my other yummy pickles and relishes.

I also use the jam to make the most delicious Apricot Jam drops (recipe to come).

Please note, you really need either a stick blender or a Thermomix to make this recipe as it is too dangerous to pour the hot ingredients into a blender/food processor and process.

Apricot and Rum Jam

Ingredients – Makes 3 large jam jars.

500g Dried Apricots

500g Water

500g Sugar

1/3 Cup Lemon Juice (83g)

2 Tablespoon of Rum (40g)

You don’t have to use the rum, but I think it brings out the flavour of the apricots so nicely and the heat of the mixture evaporates all the alcohol.

NB This recipe can be double, tripled or even quadrupled… I normally make a x4 batch when I am making it for gifts!

Method

1. Place Dried apricots into a large saucepan with water and lemon juice. Cover and bring to the boil.

2. Turn the heat down and simmer for about 30 minutes.

Apricot and Rum Jam

This is my quadruple batch! Yes I have a very big pot!

3. Remove from heat, add sugar and stir without boiling until sugar has dissolved.

4. When sugar is completely dissolved return to the boil uncovered for 15 minutes, remove from heat add rum and blend mixture in the pot, using a stick blender.

5. Pour Jam into hot sterilised jars. and place the lids on (be careful not to burn yourself as the glass jars get very hot). Leave on the bench to cool.

6. If the seal has worked (popped down) place in the cupboard until needed, if the seal has not worked place jam in the fridge and eat!

 

THERMOMIX METHOD

Thermomix

This recipe was made in the TM5 and exact measurement with adjusted time can also be made in the TM31.

1. Place apricots, lemon juice and water into the mixing bowl and cook 15 minutes/Varoma/reverse/soft spoon, with the MC on.

2. Place sugar into the mixing bowl and cook 5 minutes/60 degrees/reverse/soft spoon, with the MC on.

3. Then cook for TM5 10 minutes/Varoma/reverse/soft speed with the basket on top. TM31 cook for 15 minutes/Varoma/reverse/soft speed with the basket on top.

4. Add rum to the mixing bowl and blend (make sure the MC is on) 20 seconds/speed 7, check the consistency and make sure all the apricots have been blended, if not just put it on for another 10 seconds.

Apricot and Rum Jam

5. Pour jam into hot sterilised jars and place the lids on (be careful not to burn yourself as the glass jars get very hot). Leave on the bench to cool.

6. If the seal has worked (popped down) place in the cupboard until needed, if the seal has not worked place jam in the fridge and eat!

Apricot and Rum Jam

I hope you enjoy this delicious fool-proof jam… You will never buy the store bough stuff again. You can use sulphate free dried apricots, it works just as well, however the Jam will be a browny colour rather than orange.

Merry Christmas and ENJOY!

Liz xx

If you like this recipe maybe you might enjoy these other delicious tasty treats.

Chilli Jam

 Chilli Jam

 

 

 

 

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 Crispy Chicken Tacos with Flour Tortillas

 

 

 

 

Mini Vegetable Frittatas

Mini Vegetable Frittatas

 

 

 

 

 

Elizabeth Connolly on EmailElizabeth Connolly on FacebookElizabeth Connolly on Instagram
Elizabeth Connolly
I have been cooking since I can remember. I am a Thermomix consultant, so now (whenever possible) try to give you Conventional AND Thermomix methods for the recipes. I like to share tips on how to save money and how making food from scratch isn't really that hard (especially with a Thermomix). If you have any questions about the Thermomix or cooking/food in general please email me as I'm happy to chat.
Liz xx
P.S Don't forget to subscribe to receive your 3 free e-Books.

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6 Comments

  1. Denice

    Hello can you use fresh apricots to make this jam as well ?

    Reply
    • Elizabeth Connolly

      Sorry for the late reply Denice. I have never used fresh as they are too expensive! I’m sure you could but you wouldn’t need as much water. And maybe blend them up so you can fit a few more in.
      Kind regards,
      Liz xx

      Reply
  2. Lesley Burnett

    First time I have ever made jam and it was so easy and tastes fantastic waiting for it to cool now. Ty Liz for a great recipe.

    Reply
    • Elizabeth Connolly

      Oh Lesley… I’m so glad, wait till you taste it! 🙂 You will never buy Jam again! Thanks for stopping by and saying hello :)Liz x

      Reply
  3. Leanne

    Great jam to make, so easy, so quick, no manual chopping or soaking overnight, plus dried apricots are everywhere all year round!
    I used Honey Bourbon instead of rum in one batch and whiskey in another batch, this recipe is fool proof : )
    Will definitely be trying other recipes by Mother Hubbard’s Cupboard.

    Reply
    • Elizabeth Connolly

      Oh Thanks so much Leanne! So glad you liked it… I like the sound of that Honey Bourbon one!!! YUM!!!! Thanks for stopping by and saying hello 🙂 Liz x

      Reply

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