Apricots – Tomatoes – Jam
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 900 g apricot (s) pulp, diced
- 300 g tomato (s) pulp, diced
- 600 g preservin suar, 2: 1
- 1 pinch (s) mace (s), ground
Print Recipe
Pin Recipe Instructions
- Coarsely puree the apricot pulp. Mix the apricot puree with the diced tomatoes, preserving sugar and nutmeg in a large saucepan. Bring to the boil over high heat while stirring and let simmer for 4 minutes.
- Take the pot off the stove. If necessary, skim the jam, fill the prepared jars with the brim full to the brim, close immediately.
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