Apricot and Kumquat Jam
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 10 mins |
| Total Time | 50 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g kumquat (s)
- 900 g apricot (s), prepared and weihed
- 500 g preservin suar, 2: 1
Print Recipe
Pin Recipe Instructions
- Wash the kumquats and peel off the skin (the pulp is not used!).
- Cut the kumquat pods into fine strips and weigh 100 g.
- Wash and core the apricots and cut into large pieces.
- Mix the apricots, kumquat bowls and preserving sugar in a large saucepan and bring to the boil according to the instructions on the packet.
- Since I like chunky jams, I don`t puree, but always stir well until enough liquid forms from the heat.
- If the gelation test succeeds, pour jam into clean screw-top jars, close them tightly and let them cool while standing on the lid.
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