Apricot Jam with Tequila and Cinnamon
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg apricot (s)
- 1 packet preserving sugar, 2:
- 1 teaspoon, sprinkled cinnamon, more or less to taste
- 1 cl tequila
- 1 packet citric acid
Print Recipe
Pin Recipe Instructions
- Wash, stone and quarter the apricots. Bring a little water to the boil in a large saucepan. When the fruits are nice and soft, take the saucepan off the hob and puree to the desired consistency.
- Put the pot back on the stove. Add citric acid, cinnamon and preserving sugar. Bring to the boil again and simmer for 4 minutes. Stir constantly so that nothing burns. Add the tequila 1 minute before the end of the cooking time, then the taste will not boil away so much.
- Put immediately into clean, hot-rinsed glasses. Seal and turn upside down for 5 minutes.
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