Summary

Ingredients

• 300 g kumquat (s)
• 900 g apricot (s), prepared and weihed
• 500 g preservin suar, 2: 1

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Instructions

1. Wash the kumquats and peel off the skin (the pulp is not used!).
2. Cut the kumquat pods into fine strips and weigh 100 g.
3. Wash and core the apricots and cut into large pieces.
4. Mix the apricots, kumquat bowls and preserving sugar in a large saucepan and bring to the boil according to the instructions on the packet.
5. Since I like chunky jams, I don`t puree, but always stir well until enough liquid forms from the heat.
6. If the gelation test succeeds, pour jam into clean screw-top jars, close them tightly and let them cool while standing on the lid.