Apricot and rooibos jam

  • 1,2 kg ripe apricots
  • 2 Roibos tea bags
  • 1 pack (500 g) Preserving sugar 2: 1
35 minutes
very easy
1.
Wash the apricots, Slightly scratch the skin and put approx. 2 sts in boiling water Blanch in minutes. Take out the fruit and immediately rinse in very cold water. Peel the apricots, cut the fruit in half, remove the stones. Roughly dice the pulp. Bring 50 ml of water to the boil, add it to the tea bag and let it steep for approx. 10 minutes
2.
Mix the fruits, rooibos tea and preserving sugar. Bring to the boil over high heat while stirring. Cook for at least 3 minutes, stirring constantly. Skim the jam and pour it into glasses that have been rinsed with hot water. Close the jars tightly, leave them on the lid for approx. 5 minutes, turn them over and let them cool down

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