Anni's apricot jam

Ingredients for 1 servings:

• 1.1 kg apricot(s)
• 400 g nectarine(s)
• ½ vanilla pod(s)
• 1 pack of gelling sugar 3:1
• ½ lemon(s), organic, juice and zest

Instructions

Working time approx. 40 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 1 hour 4 minutes

extra fruity with nectarines

First, peel and stone the apricots and nectarines. The skin can be easily removed by blanching the fruit for 30-60 seconds, depending on their size, briefly submerging them in ice water, and then lightly scoring them with a knife. Next, cut up the fruit, purée some of it, and place it in a large saucepan. I purée 4/5 of the batch, leaving 1/5 in large pieces. Add the gelling sugar and mix. Add the pulp and zest of half a vanilla pod. Add the juice and 1/2 teaspoon of zest from the organic lemon and stir in. Let the fruit and sugar mixture stand in the saucepan for about 20 minutes, stirring occasionally so that the sugar dissolves well and the fruit purée can draw out some more juice. Now bring the contents of the saucepan to a boil while stirring. Let the jam boil for about 3 minutes, stirring constantly. Test the setting and simmer for a while longer, depending on the desired consistency. Remove the vanilla pod after cooking. Quickly pour the jam into preserving jars and seal them immediately. This yields approximately 5 medium-sized jars of jam. Variations: – The fruit content can, of course, be varied according to taste. I find that peach or orange are particularly good complements to apricots. Currants or blueberries also work well, but they give the jam a darker color, which then no longer looks as beautifully “apricot.” – If you want to add a special flavor to the jam, I recommend adding thyme sprigs or lavender. – And for all fans of boozy jam, I recommend dark rum or apricot liqueur as a complementary ingredient.