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
Apricot and Orange Jam
Apricot and Orange Jam

Instructions

  1. 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.
  2. The fine-leaved apricot pieces should not overcook, they give the jam a nice consistency with the zest and the pieces of pulp.
  3. 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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