Traditional Apricot Jam
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 12 hrs 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg apricot (s), aromatic
- 1 kg preserving sugar, :
- 2 lemon (s), untreated
Print Recipe
Pin Recipe Instructions
- Score the apricots crosswise, place in boiling water until the skin can be peeled off. Quench in cold water, peel, halve and stone.
- Open 10 apricot stones with a nutcracker, boil the kernels in a small saucepan with water for 1 minute, drain and peel off the skin. Finely chop or grind the kernels.
- Cut the apricots into small pieces and mix with the sugar. Wash 1 lemon with hot water, rub the peel, squeeze both lemons. Add the juice, zest and kernels to the apricots and let steep for 12 hours. If you don`t want any pieces of fruit in the jam, you can puree them now.
- Bring the apricots with the leaked juice to the boil in a large saucepan, stirring until everything is bubbly. Cook the preserving sugar according to the package insert and pour into hot glasses immediately. Turn this 10 minutes upside down.
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