Apricot jam with almonds and vanilla

Ingredients

4 glasses

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

1kg apricots, halved, pitted, chopped

1 lemon, use only the juice

1tsp bourbon vanilla powder

¼tsp ground cardamom

1parcel Confi-Vite (gelling agent made from apple pectin)

500g sugar

4tbsp flaked almonds, toasted

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Utensils

4 airtight jars, each approx. 250 ml.

How it's done

Place the apricots, lemon juice, vanilla, cardamom and gelling agent in a pan, bring to the boil while stirring, boil fast for approx. 1 min. Add the sugar, cook for another 4-6 mins. while stirring. Skim off any foam. Test to see if the jam has set by spooning a small amount of the hot jam onto a plate and leaving it to cool. If it is no longer runny and forms a thin skin after a short while, it has achieved the right consistency. If not, continue to boil briefly and then test it again. Stir in the flaked almonds, ladle the jam into the clean, pre-warmed jars while still boiling hot, fill the jars to just below the rim, seal immediately.

Good to know

Shelf life:	Store in a cool, dark place for approx. 12 months. Once opened, keep the jar in the fridge and consume the jam quickly.

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«Apricot jam with almonds and vanilla»

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4 glasses

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