Apricot jam variations with and without chili

Ingredients for 12 servings:

• 3 kg apricot(s)
• 1 kg gelling sugar 2:1
• 1 lemon(s), including 3 tbsp juice and its peel
• 1 red chili pepper(s)

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 10 minutes

There’s something for everyone at the breakfast table!

Wash a lemon, pat dry, grate the zest, and squeeze out the juice. Wash 1.5 kg of apricots, drain, halve, pit, quarter, and puree. Mix the apricots with 1 1/2 tablespoons of lemon juice each and pour the puree into two large pots. Stir the grated lemon zest into one pot, then add 500 g of gelling sugar to each pot. Place the lids on the pots and let the apricots steep for at least 1 hour. In the meantime, rinse 12 200 g jam jars with boiling water and leave to dry upside down on a tea towel. Halve the chili pepper and remove the seeds. Halve the pepper again and cut the resulting quarters into as fine strips as you can. After the resting time, bring the apricots and lemon zest to a boil over high heat, stirring continuously. Once boiling, simmer for 4 minutes without reducing the heat. Then fill 6 of the jars with the fruit, briefly turn them upside down, and then let them cool the right way up. Stir the chili strips into the second pot with the fruit puree and continue processing as described above. Tips and hints: For the jam, use seasonal, local fruit whenever possible, as this tastes best. This recipe yields 12 jars of 200g each. Stored in a cool, dark place, it will keep for about 1 year. Once opened, however, it’s best to refrigerate the jam.