Apricot Rose Jam
This Apricot Rose Jam recipe is a delightful combination of apricots for sweetness and roses for aroma. Pair it with a fresh batch of scones for a perfect accompaniment to your afternoon tea. This recipe is made with set-and-forget simplicity using the Jam Mode featured in the range of Panasonic Bread Makers.
2 hours 1 minutesIngredients
FOR THE JAM
- 1 kgPitted Apricot
- 180 gOrganic Maple Syrup
- 10 mlLemon Juice
- 4 gSalt
- 1 tspVanilla Extract
FOR THE ROSE INFUSION
- 30 mlBoiling Water
- 6Dried Damask Rose Buds
AS AN ALTERNATIVE TO THE INFUSION
- 2 tspVanilla Extract 2 tsp
Steps
1) Add Damask rose buds to 30ml of boiling water. Cover with lid to maximise aroma. Leave the infusion to rest for 10-15 mins.
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. Remove the rose buds and pour in the Damask rose infusion.
4) Stir gently with a wooden spoon.
5) Select Jam Auto Menu. Cooking time is approx. 2 hrs.
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.
