00:00Hello, my name is Andrew Gravett. I'm the pastry chef at the Langham Hotel and we're going to make our
00:04apricot and vanilla jam.
00:10To start off with, we've got water and glucose in the pan. We're just going to add some sugar.
00:17And then we're just going to add vanilla pod. We've scraped the seeds out and you tend to find anyway
00:22that there's more flavour in the pod.
00:24And this syrup is going to cook to 135 degrees. And while that's cooking, we're going to prepare the apricots.
00:33So the apricots, we've just halved them and taken the stones out.
00:36And we're just going to put them through a vegetable cutter, a grater on a food processor.
00:41If you don't have one of these, you can just run them through a normal grater on the biggest cutter.
00:46And the reason why we're going to grate these or cut or slice these is that we want them to
00:50be small in size
00:52so that when we add to the sugar syrup, they will absorb the sugar very quickly.
00:56They'll release their water quickly. And in theory, around 5-10 minutes, the jam should be cooked, giving us a
01:03jam that's full of flavour.
01:04The colour should be vibrant orange in this case.
01:07So we're going to put these apricots in the food processor with the grater cutter to make those fine filaments
01:12of apricot.
01:25So there, the apricots are grinded down to the filament and ready to add to the syrup when it's got
01:30to its 135.
01:32So now the syrup has reached 135 degrees, we're going to add in the chopped apricots.
01:40Just being careful, as it might splash a little as we add them.
01:45So now what will happen is as it cooks, the apricots are going to release their water, that's going to
01:50evaporate.
01:51As it's cooking, you're going to find that there's going to be a scum that will come up on top
01:55of the apricots.
01:56And this, we're just going to use a ladle to take this off.
01:59We want to cook this as quickly as possible so that the heat from the electric stove or from the
02:03gas is as full on as possible.
02:05The quicker that you cook this, the fresher flavour the jam should have.
02:10So you can see there, there's just a foam coming on top of the jam.
02:14We're going to try and remove that without taking too much of the apricots out.
02:19So now the jam has just reached 105 degrees, we're going to add the pectin inside.
02:25We're going to give it a quick boil, just to finish cooking the pectin off.
02:29This is an apple-based pectin just mixed with a bit of water and sugar that we've just quickly heated
02:35in the microwave.
02:36It needs just a little boil in the jam and it's ready.
02:39And also when it comes to the acid, different fruit will need different quantities of acid for the pectin to
02:44set.
02:44And in the case of the apricot, it's a fruit that has a medium amount of its own pectin and
02:49it needs a certain amount of acid to set it.
02:51And you'll find that with different fruit, you'll have different sets.
02:54So for different fruits, you'll need to have different amounts of acid.
02:57So there the pectin's cooked, I've turned the heat off and I'm just going to add the acid to finish
03:01it.
03:02Mix it in and then the jam is ready to put into the jars.
03:05So now we're going to put the jam into a jar.
03:08If you're planning to keep these jams for a long time, it's important to heat the jar in an oven,
03:13in a dry oven, around 100 degrees, just to kill any bacteria.
03:16Put your jam in the jar as hot as possible, so ideally as soon as it's been made to go
03:20directly in the jar.
03:21And here you need to leave about 10% of air in the jar.
03:26And there's your jam ready to serve.
03:28I'll see you next time.
03:31Bye.
03:31Bye.
03:31Bye.
03:34Bye.
03:35Bye.
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