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Apricot jam with pistachios

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Ingredients for 1 servings:

  • 1,200 g apricot(s)
  • 1 kg gelling sugar, 1:1
  • 1 lemon(s)
  • 60 g pistachios, finely chopped

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Apricot jam

Briefly immerse the apricots in hot water, then plunge them into cold water and peel off the skins. Halve the apricots and remove the stones. Finely puree half of the apricots, then dice the rest. Place them in a saucepan with the gelling sugar and pistachios. Squeeze the lemon and add the juice. Bring to a boil while stirring, then simmer for about 6-8 minutes, stirring continuously. Test for settling! Pour into clean jars while still boiling hot and seal immediately. Makes approximately 8 200 ml jars.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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