Apricot Jam with Vanilla
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg apricot (s), fresh
- 1 ½ liters water
- 500 g preservin suar
- 1 vanilla pod (s)
- 1 teaspoon cinnamon
- 1 dash lemon juice
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- For my apricot jam I cook 1 kg of washed and pitted apricots or apricots with a vanilla pod in 1.5 l of water until soft. They are not peeled.
- Then I remove the vanilla pod, add cinnamon, lemon juice and a pinch of salt and cook everything quickly, stirring constantly, with the preserving sugar according to the instructions on the packet. Make a gel test.
- Fill hot-washed glasses with the mixture and screw the lid on. Immediately turn it upside down.
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