John Myers
Apricot Jam with Dwarf Oranges
The perfect apricot jam with dwarf oranges recipe with a picture and simple step-by-step instructions.
- 300 g Apricots fully ripe
- 300 g Dwarf oranges / kumquat
- 1 packet Vanilla sugar
- 600 g Preserving sugar 1: 1
- 0,5 teaspoon Red chilli flakes
- 0,5 teaspoon Butter
- Wash all the fruit, halve the apricots, remove the core and cut into small pieces; Cut the dwarf oranges / kumquat into slices and remove any seeds.
- Put everything in a large stainless steel saucepan, add the vanilla sugar, preserving sugar and the chilli flakes, mix well, put a lid on and then let the mixture soak in the fridge overnight.
- Prepare the glasses the following day. To do this, pull the cleaned glasses and lids through boiling water and place them on a wet kitchen towel.
- Put the pot with the fruit on the stove and bring to the boil while stirring several times. Let it simmer for four minutes and add a little butter if it foams heavily, then distribute the hot jam between the glasses. Immediately close the lids and let cool on the damp cloth.
- Note 5: Apricots harmonize particularly well with the aroma of oranges, which is why my grandma used them to make jam with orange peel. Why not with whole dwarf oranges / kumquat? So I asked myself. In any case, the jam described here is something “particularly good”, which emphasizes the light chili note in a pleasant way.
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