Summary

Ingredients

• 600 g apricot (s), pitted, weihed
• 400 g mano (s), peeled and weihed cut
• 1 piece (s) ginger, the size a hazelnut, no more!
• 500 g preservin suar (2: 1)

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Instructions

1. Wash the apricots, stone them, cut into pieces. Peel the mango, cut the flesh from the core, cut into pieces. Peel and finely dice the ginger. Put everything in a large saucepan and puree with the blender. Add the preserving sugar. Bring to the boil with high heat and constant stirring. Let simmer for 3 minutes. Pour hot jam into jars and close immediately. Variation: Instead of apricots, you can also use peaches or nectarines.