John Myers
Ingredients for 1 servings:
- 900 g apricot(s), pitted
- 300 g raspberries
- 300 g apple, peeled, pitted
- 500 g gelling sugar 3:1
- ½ lemon(s)
- 3 tbsp balsamic vinegar
- 1 tbsp lavender flowers, dried
- 10 basil leaves
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes
Fruity-fresh jam
Wash the fruit, chop the apricots and apples. Place the fruit, lavender blossoms, and basil leaves in a large pot, stir in the gelling sugar, and let it all sit (the sugar packet says 3-4 hours; I let mine sit for an hour). Bring everything to a boil, stirring occasionally. Season with lemon juice and balsamic vinegar until the desired acidity is reached. Let the jam simmer for about 3 minutes, then test for settling. Before bottling, remove the basil leaves and mash the fruit to the desired size with a potato masher. Transfer everything to prepared, sterile jars. I got about 1.7 liters. Enough to give some away.
Facebook Comments