Summary

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

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Instructions

1. 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.
2. 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.
3. Fill hot-washed glasses with the mixture and screw the lid on. Immediately turn it upside down.