John Myers
Ingredients for 1 servings:
- 1 kg apricot(s)
- 30 g fresh ginger
- 500 g gelling sugar 2:1
- 1 pinch of chili powder
Instructions
Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 5 minutes
fruity and slightly spicy
Halve the apricots and remove the stones. Finely chop the flesh and skin. I use the Tupperware Quickchef for this. Grate the fresh, peeled ginger using a coarse grater. Finely chopping works too, of course. Put everything in a large pot, mix well with the preserving sugar, and let it steep for half an hour. Meanwhile, wash a suitable number of jars and lids and rinse them with hot water. Slowly bring the mixture to a boil, then simmer on the preserving sugar for about three minutes according to the instructions. Test the setting and then immediately pour into the clean jars almost to the brim. Seal and let stand upside down for five minutes. If you like, you can add a little chili powder.
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