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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