Apricot and orange jam with coconut

For 4 glasses
  • (approx. 340 ml content):
  • 1,2 kg ripe apricots
  • 1 Pack Preserving sugar 2: 1
  • (500 g; for 1 kg of fruit)
  • 1 small, untreated orange
  • 3–4 tbsp Desiccated coconut
0 minutes
1) Score the apricots crosswise and briefly dip them in boiling water. Rinse fruits in ice cold water and peel off the skin. Halve the apricots, stone them, cut into small pieces
2) Weigh 900 g of pulp. Mix the apricots and preserving sugar in a large saucepan, bring to the boil over high heat while stirring. Approx. Let it simmer for 8 minutes, stirring constantly.
3) Wash the orange with hot water, pat dry and cut into thin slices. Add oranges and desiccated coconut 2–3 minutes before the end of the cooking time and cook as well. Fill the jam into the prepared twist-off jars, close tightly and place on the lid for approx. 5 minutes. Turn the glasses over and let them cool down
Preparation time: approx. 50 min
Shelf life: approx. 4 months


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