Apricot trio

Ingredients for 1 servings:

• 3,500 g apricots or apricots, fully ripe
• n. B. Fruit juice of your choice, to fill
• 4 bags of Gelling Agent 3:1 (4 bags of 25g each)
• 1,200 g sugar, brown or white
• 2 tbsp ascorbic acid (vitamin C powder); alternatively citric acid
• 1 tbsp vanilla powder for 1st variant
• 200 g white chocolate, coarsely chopped, optional couverture for 2nd variant
• 200 g marzipan paste, roughly diced for 3rd variant
• possibly cardamom
• possibly cinnamon
• possibly liqueur

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

one basic recipe – 3 versions of jam, each with four jars of 400-450g

12 Twist-Off© jars (400-450g each), rinsed in boiling water (lids poured with boiling water). Wash and dry the apricots, halve them, remove the stones, and trim away any damaged parts. Weigh them, add the juice to approximately 3500g, and bring to a slow boil. Meanwhile, mix the sugar, gelling agent, and ascorbic acid thoroughly to avoid lumps. Purée the boiling apricot mixture with a hand blender, add the sugar mixture, and stir again with a hand blender to homogenize. Bring back to a boil, boil for approximately 1 minute, and test for settling. Add 1 teaspoon of jam to a saucer; it should have a pleasantly firm consistency after 1-2 minutes in the refrigerator. Otherwise, simmer for another minute, stirring constantly. Reduce the heat to the lowest setting, carefully skim off any excess foam, and pour the foam into a separate bowl. Consume as soon as possible. Fill the first four jars, ideally transferring it to a mixing bowl with a spout. Meanwhile, melt 200g of white chocolate; this works well in the microwave. Transfer half of the remaining fruit mixture to the mixing bowl with a spout; stir in the melted white chocolate, using a hand blender if necessary. Add the roughly diced marzipan to the remaining fruit mixture. Fill the next four jars with the chocolate fruit mixture. If desired, add freshly ground cardamom or cinnamon to each jar. Fill the last four jars with the marzipan fruit mixture. You can also add a dash of orange liqueur or another spirit to individual jars. Without much effort, you now have three different jams that are lower in sugar and therefore calorie than store-bought jams. Note: Four sachets of the gelling agent are used, although the package says 3 would be sufficient. Apricots don’t gel particularly well, so the amount has been increased.