Apricot and kiwi jam

  • 1 kg Apricots
  • 3 Kiwis
  • 3 EL white rum or orange liqueur
  • 1 pack (500 g) Extra-Gelling Sugar
35 minutes
Scald apricots with hot water, quench with cold water and peel off the skin. Core the apricots and cut into large pieces. Peel the kiwis, cut in half lengthways and slice. Mix the fruits, rum and preserving sugar in a saucepan. Bring the fruit mixture to the boil while stirring and let it simmer for 1 minute over high heat while stirring. Remove the jam from the heat, skim, stir, pour into prepared glasses and close
Per glass kJ / kcal


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