Apricot – Tomato – Jam

Ingredients for 1 servings:

• 500 g tomatoes
• 1 kg apricot(s), ripe
• 1 pack of gelling sugar (diet – gelling – fructose)
• 1 pinch of nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

enough for about 5 glasses

Briefly blanch the tomatoes in boiling water. Then rinse in cold water, peel, halve, and remove the stones. Finely dice the flesh (approx. 300g). Wash the apricots, pat dry, halve, and remove the stones. Dice the flesh (approx. 900g) and puree using a hand blender. Mix the apricot puree with the diced tomatoes, preserving sugar, and nutmeg in a large saucepan. Bring to a boil over high heat, stirring continuously, and simmer for 4 minutes. Pour hot into prepared jars! Makes approx. 5 250ml jars. The fructose reduces the sweetness of the jam, which tastes delicious served chilled on a fresh roll. Note: If you prefer regular preserving sugar, use 600g of preserving sugar 2:1.