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Peach – Apricot – Jam

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Ingredients for 1 servings:

  • 500 g apricot(s), sliced ​​and pitted
  • 500 g peach(s), peeled, sliced ​​and pitted
  • 1 sachet Gelfix , 3:1
  • 350 g sugar
  • 1 dash of lemon juice

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Add the chopped peaches and apricots to a large saucepan with the remaining ingredients and let stand for about 20 minutes, until the fruit has released its juices and the sugar has dissolved. Bring to a boil. Since I hate peeling apricots, I simply blend them with an immersion blender just before they reach a rolling boil. Let them boil for four minutes, stirring continuously. Test the jam on a plate for settling. Pour the jam into prepared jars and seal immediately. This yields approximately 6 250 ml 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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