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Apricot and elderflower jam

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Ingredients for 4 servings:

  • 10 elderflowers
  • 1 liter cloudy apple juice
  • 1 kg apricot(s)
  • 1 kg gelling sugar 2:1

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 3 minutes; Total time approx. 8 hours 33 minutes

Recipe from a farmer’s wife from Schliersee

Soak the elderflower blossoms in 1 liter of apple juice in a saucepan overnight. Strain the next day and mix with 1 kg of freshly pureed apricots (with skin) and gelling sugar in a 1:2 ratio. Bring to a boil for 3 minutes. While still hot, pour into jars, turn upside down for 5 minutes, then invert and let cool.

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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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