John Myers
Apricot Jam Caramel …
The perfect apricot jam caramel … recipe with a picture and simple step-by-step instructions.
- 500 g Apricots
- 500 g Preserving sugar 1: 1
- 2 cl Brandy
- The fruits should be “fully ripe”. They are washed, pitted in half and then cut into cubes (each half into about 6 cubes).
- Put the sugar in a large saucepan and heat, stirring constantly, until it is liquid. Keep stirring until the sugar begins to caramelize – means: it begins to “brown”. Now quickly place the pot on a sponge soaked in cold water or a soaking wet cloth to cool it down quickly, because the sugar has become very hot and could possibly continue to brown and become too dark.
- Add the apricot cubes and the brandy, mix well, put a lid on and let everything rest overnight.
- Prepare the glasses the following day. I then like to pull them (including the matching lids) through boiling water again so that everything is germ-free. Then I put it on a damp kitchen towel to fill it.
- Bring the fruits in the sugar on the stove to a boil over medium heat, stirring constantly, let it boil “bubbly” for 4 minutes and immediately pour the jam into the prepared jars and close the lids immediately. The amount made 4 glasses.
- The fairy tale of turning glasses (turning them upside down) persists, but is completely superfluous. It just sticks the lids on the inside, which is rather uncomfortable later when opening and in no way makes the contents more durable – doesn’t close the jars better either … it’s closed !! Or??
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