Apricot and amaretto jam

  • 1,3 kg Apricots
  • 1/2 Lemon
  • 50-75 ml Amaretto
  • 500 g Preserving sugar 2: 1
15 minutes
easy
1.
Wash, halve and stone the apricots. Weigh 1 kg of pulp and cut into small pieces. Squeeze the lemon. Combine lemon juice, amaretto, apricot pieces and preserving sugar in a saucepan.
2.
Approx. Let it steep for 30 minutes. Then heat and simmer for about 4 minutes. Fill immediately into clean glasses (preferably with twist-off lids) and close tightly. Let cool and store the jam in a cool and dark place.
1 portionapprox.:
  • 630 kcal
  • 2640 kJ
  • 3 g protein
  • 1 g fat
  • 145 g carbohydrates

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