Wachau Apricot Jam with Vanilla
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg apricot (s), (apricots)
- 500 g preservin suar, 2: 1
- 1 tablespoon lemon juice
- 2 tablespoon schnapps, (apricot schnapps)
- 1 vanilla pod (s), (pulp)
Print Recipe
Pin Recipe Instructions
- Wash, core and puree the apricots. Stir in the pulp of a vanilla pod and lemon juice and let it steep for about 1/2 hour.
- In the meantime, boil the glasses and their lids.
- Now put a saucepan with the apricot puree and the preserving sugar on the stove and let it cook for about 7 minutes (make a jelly test !! - if the jam is still too runny, let it cook).
- Finally, mix in the apricot schnapps and pour into the glasses straight away. Seal it while still hot and turn the jars upside down to cool.
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