Roast apricot jam
Whip up this easy roast apricot jam recipe from Tilly Pamment and then spread on toast or use in cakes and desserts.
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Cooking tools:
- Baking pan
- Oven
- Chef's knife
- Cutting board
- Paring knife
- Measuring cup
- Spoon
- Fork
- Potato masher
- Ladle
- Mason jar
Ingredients
- 1.5kg apricots
- 750g caster sugar
- 80ml lemon juice (about 2–3 lemons)
- 1 vanilla bean, split and seeds scraped, or 1 tbsp vanilla bean paste
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