in Recipes

Apricot jam with tequila and cinnamon

updated

Spread the love

Ingredients for 1 servings:

  • 1 kg apricot(s)
  • 1 package of gelling sugar, 2:1
  • 1 tsp, levelled cinnamon, more or less to taste
  • 1 cl tequila
  • 1 pack of citric acid

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash, pit, and quarter the apricots. Bring a large pot with a little water to a boil. When the apricots are nice and soft, remove the pot from the heat and puree until the desired consistency is reached. Return the pot to the stove. Add the citric acid, cinnamon, and gelling sugar. Bring back to a boil and simmer for 4 minutes, stirring constantly to prevent burning. Add the tequila 1 minute before the end of the cooking time to prevent the flavor from evaporating. Immediately pour into clean, hot-rinsed jars. Seal and turn upside down for 5 minutes.

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.

Grammel – Kräpfli

African vegetable stew with lamb