John Myers
Apricot and Mango Jam
The perfect apricot and mango jam recipe with a picture and simple step-by-step instructions.
- 1 Mango (approx. 500 g)
- 800 g Fresh apricots
- 0,5 Organic lemon
- 500 g Preserving sugar 2: 1
- 4 Twist-Off glasses
- Wash, peel and chop the mango (it is best to cut off one half from the side of the stone from above, cut into the inside, turn it inside out and then peel it off), then remove the remains from the stone. Wash, core and peel the apricots, cut into small pieces. Put both types of fruit in a saucepan and sprinkle with preserving sugar. Pour the juice from 1/2 lemon over it. Boil. Let cook for approx. 5-7 minutes. Then pull from the plate and puree with a hand blender. Heat again slightly, remove foam if necessary. Pour into the hot rinsed glasses with the funnel and ladle. Close immediately. I don’t turn it over. Let it cool down for a day, then label it if necessary. Store in a cool and dark place. Good Appetite!
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