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
easy
- 1.
- 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.
- 2.
- 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.
- 3.
- (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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