Summary

Ingredients

• 100 g almond (s), chopped
• g 1,000 apricot (s)
• 600 g raspberries
• 750 g preservin suar, 2: 1
• 2 tablespoon lemon juice
• 0.5 teaspoon ½ bitter almond flavor
• 3 tablespoon liqueur (almond liqueur)

Print Recipe Pin Recipe

Instructions

1. Roast the almonds in a pan without fat until light brown. Take out and let cool. Cut the apricots crosswise, scald with boiling water, leave to stand for 30 seconds. Rinse with cold water, peel off the skin with a sharp knife. Stone the apricots and cut into fine wedges. Sort the raspberries, do not wash.
2. Use a hand blender to finely puree half of the apricots and half of the raspberries. Bring the remaining fruits, almonds, preserving sugar and lemon juice to the boil in a large saucepan while stirring and let simmer for 3 minutes. Make a gel test.
3. Stir the bitter almond aroma and liqueur into the hot jam. Immediately pour the jam into jars while hot and close.