in Recipes

Apricot jam with lemon balm

Spread the love

Ingredients for 1 servings:

  • 1 ½ kg apricot(s), ripe
  • 1 ½ kg gelling sugar
  • 50 g lemon balm

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 30 minutes

Wash the apricots, dry thoroughly, then pit and roughly chop. Mix thoroughly with the gelling sugar and let stand overnight, covered. Bring to a boil the next day while stirring. Let the jam boil for exactly four minutes. Then stir in the finely chopped lemon balm leaves (without the stems). Bring the jam to a boil again, then immediately pour into clean jars while still hot and seal.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Spinach – potato – dumplings

Quick pasta salad á la ramonal