So one of the projects on my to-do list for cooking this week was Apricot Jam in my Bellini Intelli.
There is a lot of jam testing in some houses that I know of, of late. I think because it is such an easy thing to make. The ingredients are easy to come by, it tastes good, and at the end you feel as though you have accomplished a great cooking feat.
Apricot jam is a favourite of mine, closely followed by plum. Given neither are in season I gave dried apricots a try.
The following recipe I did resulted in a chunkier jam, it definitely had ‘bits’. If you don’t like bits, my friend at LiveLoveTaste recently did a smooth version, check it out.
If you are happy with bits, then give this a try. It could also be smoothed out by a bit more processing too, although I use the bits to convince myself that there is some fruity goodness in the jam and it’s not just mostly sugar I am eating :D!!
- 2 packets of dried apricots (approx 650 gms)
- sugar (equal quantity of your fruit weight)
- 1 fresh lemon, flesh and zest
- Pre-heat oven to 200 degrees, place clean jam jars on a flat tray and place in oven.
- Soak apricots in water. I covered them with warm (not boiling) water out of the kettle, and left for an hour while I was doing other things.
- Drain apricots and weigh. Pour apricots into BIKM jug.
- Measure out an equal quantity of sugar, add to jug.
- Add lemon zest and flesh.
- I also added in about 100mls of water at this point.
- Cook for 20 minutes, speed 1, 100 degrees.
- If too thick add a little more water. Cook for another 10-15 minutes, speed 1, temp 90 degrees.
- If jam is too chunky here, you can gradually increase speed 1-2-3, until you have your desired consistency.
- I poured into hot glass jars fresh from the oven and covered with plastic lids (be careful, it is very hot and can bubble everywhere).
I searched the internet and the easiest way to test if your jam is set, is to place a bread plate in the freezer to chill it. Put a teaspoon of hot jam on it, and if it sets you’re done. If not, cook a little longer.
Apricot Jam Homemade in the BIKM
Surf & Turf with Hollandaise Sauce
So I have had my BIKM for a few months now.
I thought I would give a rundown of the things I have successfully made in it so far. This isn’t a comparison to other machines out there, or or anything like that. This is the one I have so it is what I use.
Firstly, my machine died a month or two after getting it. It was grating some cheese…. middle of the time and it just went. DEAD. NOTHING! NADA! ZIP!
Back to the shop, under warranty and new one in hand, we started again.
Off the top of my head these are things I have used my BIKM for, and have been pleased with the results (in no particular order).
- hollandaise sauce
- buttercream icing
- white sauce/cheese sauce
- tuna mornay
- grating various cheeses
- lemon butter
- pancake batter
- sundried tomato and cashew dip
- beef stroganoff
- vegetable stock concentrate
- porridge with apple
- mashed potato
- steamed veggies
I’m sure there are more that I have forgotten.
The thing I have had least success with so far is steaming vegetables. Whether or not that is because I have it mastered on the stove top and this doesn’t seem to work as well. Definitely needs some more experimenting to work it out I think.
The hollandaise sauce was devine… if not totally fattening! We had it on a meal of surf and turf… WAY better than any restaurant meal! It was THAT good!
I’m looking forward to the warmer weather and trying it out with summer fruits and desserts, as well as salads. My husband isn’t big on one pot type dishes (boohoo to him) and my 3 year old is only just developing a taste for salads, so we’ll see how much I get to use it for those type of things.
If not, I think a summer of mango smoothies will do me just fine regardless!
If anyone would like recipes for anything mentioned above please comment below and I will add them in.