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Sweet potato and apricot jam

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Ingredients for 1 servings:

  • 440 g fresh apricots (290 g without stones)
  • 300 g sweet potatoes (2 pieces)
  • 300 g gelling sugar 2:1
  • 1 bag of vanilla sugar
  • 1 lemon(s) (organic), juice
  • 15 g fresh ginger

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 34 minutes

Amazingly tasty – despite the potato!

Blanch the apricots in a pot of boiling water (from a kettle), let them steep for 10 minutes, rinse with cold water, peel off the skin, and dice the fruit. Peel and finely dice the sweet potatoes and ginger, and cook in a pot over medium heat for about 10 minutes. Add the gelling sugar, vanilla sugar, and apricots, bring to a boil, and cook for about 4 minutes. Stir in the lemon juice, pour into twist-off jars, and seal the jars immediately.

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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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