Apricot and orange jam

  • 1,2 kg fresh apricots
  • 1 pack (500 g) Extra preserving sugar 2: 1
  • 1 small, untreated orange
  • 30 g Kokosrapel
50 minutes
Score apricot skin and briefly scald with boiling water. Soak in ice water and peel off the skin. Halve the apricots and stone them. Weigh out 900 g of pulp. Mix the apricots and preserving sugar well in a large saucepan.
Bring everything to a boil over high heat, stirring, and boil for about 8 minutes. In the meantime, wash the orange with hot water, rub dry and cut into slices. Add the orange and coconut flakes to the jam for the last 2-3 minutes.
(Make a gelling test!) Fill jam into clean twist-off jars, close and let stand on the lid for about 5 minutes. Turn the glasses over and let them cool down. Jam can be stored in a cool and dark place for approx. 4 months.
1 portion approx:
  • 670 kcal
  • 2810 kJ
  • 3 g protein
  • 5 g fat
  • 149 g carbohydrates


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