Apricot Jam with Pistachios
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- g 1,200 apricot (s), (apricots)
- 1 kg preserving sugar, :
- 1 lemon (s)
- 60 g pistachios, finely chopped
Print Recipe
Pin Recipe Instructions
- Dip the apricots briefly in hot water, then rinse them in cold water and peel off the skin. Halve and core the fruit.
- Finely puree half of the apricots, cut the rest into cubes. Put in a saucepan with the preserving sugar and pistachios. Squeeze the lemon and add the juice as well. Bring to the boil while stirring and cook for about 6-8 minutes, stirring constantly. Make a gel test!
- Pour boiling hot into clean glasses and close immediately.
- Makes approx. 8 glasses of 200 ml each.
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