John Myers
Flat Peach and Apricot Jam
The perfect flat peach and apricot jam recipe with a picture and simple step-by-step instructions.
- 900 g Apricots, prepared weighed
- 1000 g Flatfish fresh, Paraguayos
- 800 g Preserving sugar 2: 1
- Wash and remove the pits from the fruit.
- Transfer to a large saucepan and add some fruit juice so that the fruit does not burn. Let the fruit simmer well and stir from time to time. Then chop up the fruit with a hand blender, but pieces should still be left and simmer for another 10 minutes. Now add the preserving sugar, stir well so that no lumps form. Now simmer for another 10 minutes. Take a gel sample.
- Rinse the glasses with hot water and fill them with the fruit mixture. Close jars well, store in a cool and dark place.
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