Ingredients
Hint:
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
Jam
Utensils
2 jars (each approx. 200 ml)
How it's done
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Jam
Place the apricots, sugar, lemon zest and juice in a pan, bring to the boil while stirring, then boil fast for approx. 20 mins. while still stirring. Skim off any foam.
Test to see if the jam has set
Spoon a small amount of the hot jam onto a plate, leave 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.
Fill jars while the jam is hot
Ladle the jam into the clean, pre-warmed jars while still boiling hot, fill the jars to just below the rim, seal immediately. Leave the jars to cool on a towel.
| Shelf life: | Store the jam in a cool, dark place for approx. 6 months. Once opened, keep the jars in the fridge and consume quickly. |
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