John Myers
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Apricot and Sea Buckthorn Jam – Havtorn Kyser Aprikoser
The perfect apricot and sea buckthorn jam – havtorn kyser aprikoser recipe with a picture and simple step-by-step instructions.
- 400 g Apricots
- 1 handful Sea buckthorn
- 250 g Cane sugar
- 1 shot Water
Sea buckthorn kisses apricot
- Apricot jam is a classic of Austrian cuisine and we refine our recipe with our own fresh and vitamin-rich sea buckthorn. We also use brown cane sugar for that special taste.
preparation
- Wash the fruits and core the apricots.
- Bring to the boil with a little water, then slowly simmer on a low level for about 1 hour.
- I am now straining the fruit pulp while it is still warm to remove the pips, skin and coarser pieces of fruit.
- Bring to the boil again, stir in the sugar and let it dissolve.
- Ev. Use gelling sugar or gelling powder.
- Fill into a boiled glass while still hot.
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