Apricot-orange jam

Ingredients for 1 servings:

• 400 g apricot(s), if possible a part less ripe
• 2 orange(s), untreated
• 1 lemon(s), untreated
• 8 g vanilla sugar
• 250 g gelling sugar, 2:1
• possibly vanilla pod(s)
• possibly mint

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

suitable for less ripe apricots

Stone and chop the washed apricots, finely slice the unripe ones. Grate the lemon zest and juice the lemon. Cut the orange peel into wafer-thin strips using a zester or a knife, scoop out the pulp, and squeeze out the remaining juice. Mix everything with the gelling sugar and vanilla sugar and heat gently for 4 minutes, boiling briskly for 4 minutes, and immediately pour into hot, rinsed jars. The fine-leafed apricot pieces shouldn’t overcook; together with the zest and pulp, they give the jam a lovely consistency. If you like vanilla, scrape out half a vanilla pod and cook it with the jam. For a fresher flavor, stir in some finely chopped mint (orange mint is particularly suitable!) before filling the jars, or simply garnish with some mint while enjoying.