Apricot and Orange Jam
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 5 mins |
| Total Time | 35 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g apricot (s), if possible some less ripe
- 2 orange (s), untreated
- 1 lemon (s), untreated
- 8 g vanilla suar
- 250 g preservin suar, 2: 1
- possibly vanilla pod (s)
- possibly mint
Print Recipe
Pin Recipe Instructions
- Stone and chop the washed apricots, cut the unripe ones into fine leaves. Rub the lemon peel, squeeze the lemon. Cut the orange peel into wafer-thin strips with a zest ripper or a knife, remove the pulp and squeeze out the remaining juice. Heat everything mixed with the gerlier sugar and the vanilla sugar, boil for 4 minutes and immediately pour into glasses that have been rinsed with hot water.
- The fine-leaved apricot pieces should not overcook, they give the jam a nice consistency with the zest and the pieces of pulp.
- If you like vanilla, you can scrape out half a vanilla pod and cook with it, if you like it a little fresher in taste, you can stir in some finely chopped mint (especially suitable: orange mint!) Before filling the glasses or simply decorate with a little mint while enjoying.
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