Apricot jam

Step1 Apricot Jam (Extra)

The ingredients

522,6g	(52.3%)	Apricots, pitted and cut into quarters
341,7g	(34.2%)	Sugar (1)
80,4g	(8%)	Water
15,1g	(1,5%)	Lemon juice (1)
4g	(0,4%)	Pectin 325NH95 ()
6g	(0,6%)	Sugar (2)
30,2g	(3%)	Lemon juice
1000g	(100%)	TOTAL

Process

52% fruit = Extra Jam
Mix the apricots, sugar, water, and lemon juice. Cover with a sheet of baking paper and leave to macerate for 4 hours.
Bring to a boil and, once the mixture has cooled, refrigerate for 8 hours.
Strain through a sieve.
Sprinkle the pectin/sugar mixture into the syrup and bring to a boil.
Continue cooking until it reaches 60°Brix.
Add the apricots. Bring to a boil and cook until the mixture reaches 55°Brix.
Add the lemon juice.
Bring to a boil and immediately fill the jars.
Turn the jars upside down and leave to cool.
Final Brix: 55

Step2 Apricot preparation (less sugar)

The ingredients

522,6g	(52.3%)	Apricots, pitted and cut into quarters
180,9g	(18.1%)	Sugar (1)
80,4g	(8%)	Inulin ()
80,4g	(8%)	Trehalose ()
80,4g	(8%)	Water
15,1g	(1,5%)	Lemon juice (1)
4g	(0,4%)	Pectin 325NH95 ()
6g	(0,6%)	Sugar (2)
30,2g	(3%)	Lemon juice (2)
1000g	(100%)	TOTAL

Process

59% fruit
Mix the apricots, sugar, inulin, trehalose, water, and lemon juice. Cover with a sheet of baking paper and leave to macerate for 4 hours.
Bring to the boil and, once the mixture has cooled, refrigerate for 8 hours.
Strain through a sieve.
Sprinkle the pectin/sugar mixture into the collected syrup and bring to a boil.
Continue cooking until it reaches 60°Brix.
Add the apricots. Bring to a boil and cook until the mixture reaches 50-52°Brix.
Add the lemon juice.
Bring to a boil and immediately fill the jars.
Turn the jars upside down and leave to cool.
Final Brix: 50

Assembly and information

The term "jam" is regulated by a 1985 decree. Jam is a gelatinous mixture composed of fruit (pulp/puree/whole fruit), sugar, and water.
The quantity of fruit used to make 100 g of finished product must not be less than 35 g of fruit per 100 g (with exceptions for certain fruits: sea buckthorn, redcurrants, etc.).
A preparation containing at least 45 g per 100 g of finished product is called extra jam.
The dry matter content of jams is regulated and determined by refractometry. Measured after cooking, it must be greater than or equal to 55% (fruit sugar and added sugar).
It is prohibited to add sweeteners to this dry matter measurement.
Jam labeled "low sugar" has a sugar content reduced by at least 30% compared to standard jam. The Brix level is therefore around 42 to 45.
Many names have appeared for products that do not fall within the category of jam or low-sugar jam, such as the one used here, fruit preparation.

Board

The aim here is to offer a classic jam and a less sweet fruit preparation with a Brix value of 50 for optimal preservation without the need for autoclave pasteurization.
For gelling, pectin 325NH95 is a good choice because it gels with a low dry extract (30-35 Brix) in an acidic or calcium-rich environment. This pectin is therefore perfectly suited for fruit preparations.
Inulin and trehalose significantly reduce the sweet taste and preserve the color of the fruit because they do not caramelize.
Inulin can replace 6 to 8% of sugar.
Trehalose, on the other hand, can replace up to 20% of sugar. In the preparation shown, 8% is enough to significantly reduce the sweet taste.
This means that the sugar content is reduced from 35% to 20%.