Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 100 g almond (s), chopped
- 500 g carrot (s), youn
- 100 g apricot (s), dried
- 1 orange (s), BIO
- 100 ml orange juice
- 500 g preservin suar
Print Recipe
Pin Recipe Instructions
- Rinse the glasses with boiling water. Do not dry it off, but turn it upside down and let the water run out.
- Wash, peel and grate the carrots. Finely chop the apricots. Wash the orange, rub the peel, squeeze out the juice. Bring to the boil with the other orange juice and the peel, the carrots and the apricot pieces. Simmer for about 3 minutes until the carrots are almost soft. Mix in the preserving sugar and almonds. Bring slowly to the boil, stirring constantly, and cook for about 2-4 minutes.
- Fill the jars with the hot jam to the brim and seal. The jam can be kept for about 2 months in the refrigerator.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below