Apricot and flat peach jam

Ingredients for 1 servings:

• 750 g pitted apricots
• 250 g peach(s) (flat peaches) without stones
• 1 pack of gelling sugar 2:1 for 1 kg of fruit

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 20 minutes

simply

Wash, pit, and weigh the apricots and peaches. I left the skin on, but it’s not necessary. If you want to remove the skin, simply place the fruit in boiling water for a short time, remove it, and peel off the skin. This also works with tomatoes. Cut the fruit into smaller pieces and place it in a slightly taller (and therefore larger) pot. This prevents splashing later. Sprinkle gelling sugar over the fruit and mix gently (I like the jam a bit more runny, so I set it aside for an hour until it has a good consistency). Stir the fruit mixture again slightly so that the pieces are nicely intermingled and the flavors aren’t layered. Bring the mixture to a boil on the stovetop, stirring constantly. Reduce the heat slightly and continue to boil, stirring frequently. After 8-10 minutes, turn off the heat and pour the mixture into jars. Fill to the brim if possible, put the lid on, turn over immediately and set aside until the jam has cooled.