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Apricot jam with rosemary

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Ingredients for 1 servings:

  • 1,000 g apricot(s), pitted,
  • 500 g gelling sugar (2:1)
  • 3 sprigs rosemary

Instructions

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

Peel the skins from the pitted apricots, chop them, and mix them in a saucepan with the preserving sugar. Bring to a boil. Add a sprig of rosemary to each jar. Boil for at least 4 minutes (see instructions on the sugar packet), remove the rosemary sprigs, and mash or puree the jam to taste. Pour into boiled jars, screw on the lids, and let stand for a few minutes. Very tasty and sophisticated. I sometimes boil just one jar if I have a few apricots left over. If you prefer a stronger flavor, chop a little more rosemary and leave it in the jam. Makes 3 jars.

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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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