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Apricot/Peach Jam Recipe
|Apricots/Peaches||1 Kilogram, washed|
|Water||2 Tablespoon (As Required)|
|Citric acid/Juice of 1 lime||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 27567 Calories from Fat 33
% Daily Value*
Total Fat 4 g6%
Saturated Fat 0.27 g1.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 10 mg0.4%
Total Carbohydrates 7111 g2370.3%
Dietary Fiber 20 g80%
Sugars 7086.2 g
Protein 14 g28%
Vitamin A 385.2% Vitamin C 168.6%
Calcium 20% Iron 25.6%
*Based on a 2000 Calorie diet
Cut them out, chop the fruit and remove the kernels.
If however you wish to add the almonds in the seeds, crack them and keep the almonds aside.
Put the fruit into the pressure cooker with about 2 tablespoons of water.
Close the cooker, put the weight on and after the cooker reaches maximum pressure, reduce the heatand keep for 3-4 minutes.
Let the pressure reduce by itself if you have time.
When you open the cooker, the fruit should be softened and pulpy.
Add the sugar and lime juice and stir till all the sugar is completely dissolved; then raise heat and boil till setting point is reached.
If you're using the thermometer, this should happen at 220Â°f or 105Â°C.
If you're not using a thermometer check for setting by putting a teaspoon of jam on to a cooled plate, push it with your finger.
If it wrinkles, it is done.
If you're adding the almonds, do so right at the end.
Cool and bottle.
Store in a dry, cool place.