Tipsy apricot jam
- 1,1 kg Apricots
- 1 Pack (500 g) Preserving sugar 2: 1
- 75 ml Apricot schnapps
25 minutes
light
- 1.
- Rinse glasses with hot water and allow to drain. Wash the apricots, pat dry and stone them. Weigh 1 kg of pulp and cut into wedges. Mix the apricots and preserving sugar well in a saucepan.
- 2.
- Bring everything to the boil over high heat while stirring. Cook for at least 3 minutes, stirring constantly. Stir in schnapps. Pour immediately into the prepared glasses. Close with the twist-off lids, turn over and let stand on the lid for about 5 minutes.
1 portion approx:
- 670 kcal
- 2 g protein
- 150 g carbohydrates
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