Rooibos and apricot jam

Ingredients for 1 servings:

• 1.2 kg apricot(s)
• 2 tea bags (rooibos tea)
• 500 g gelling sugar, 2:1

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 44 minutes

for 6 glasses of 200 ml each

First, pour 50 ml of boiling water over the tea bags and let them steep for 10 minutes. Alternatively, pour boiling water over 2 teaspoons of loose rooibos tea. I really like rooibos tea with vanilla. After 10 minutes, squeeze out the tea bags and discard. Wash the apricots, remove any damaged parts, and make a cross-shaped incision in the skin. Pour boiling water over the apricots, then rinse with cold water and peel off the skin. Halve the peeled apricots, remove the stones, and roughly dice or puree. Bring to a boil with the tea and gelling sugar, stirring continuously. Boil briskly for 4 minutes, stirring constantly. Don’t forget to test for settling. Then skim off the skims, pour into prepared jars, and seal. Place the jars on the lids for about 10 minutes. Then turn them upside down and let them cool.