Apricot Jam with Saffron
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 1 min |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g apricot (s)
- 250 g preservin suar
- 5 g saffron powder
Print Recipe
Pin Recipe Instructions
- Wash and core the apricots and cut into small pieces.
- In a saucepan with the saffron powder, reduce to a medium heat for about 20 minutes. Add the preserving sugar and simmer for another 5 minutes.
- Then pass everything through a sieve and fill the mixture to the brim in glasses that have been rinsed with hot water. Turn upside down after closing.
- Put in the refrigerator for 24 hours.
- The jam is a wonderful taste experience. The saffron really comes into its own in the finish.
- Mixed with mustard and a little olive oil, you get a delicious barbecue sauce. The jam is also suitable as an ingredient in a sweet salad dressing for exotic salads.
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