Apricot and rosemary jam

  • 1,2 kg ripe apricots
  • 2 Sprigs of rosemary
  • 1 pack (500 g) Preserving sugar 2: 1
35 minutes
light
1.
Wash the apricots, skin Slightly scratch and blot in boiling water for approx. 2 minutes anchoring. 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. Wash the rosemary, shake dry, strip the needles from the twigs and chop very finely
2.
Mix the fruits, rosemary and preserving sugar. Bring to the boil over high heat while stirring. Finely chop the fruit with a hand blender. 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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