Gourmet apricot jam

Jams & Jellies

Préparation

1 h

Traitement thermique

30 min

Temps de conservation

12 months in a dry and fresh place (<6 c °)

Be sure: this recipe for children can also melt the older ones, with its tangy little taste. Gourmet breakfast or gourmet dessert, between the two your heart will swing.

For how many ?

Jumper Le Parfait > Cumber - 324 ml (diameter: 82)

Ingredients

Apricots pitted

1 kg

Powdered sugar

800 g

Steps

Remove all apricot nuclei. Cut these fruits in 2 or 4, depending on your desire. Add the sugar and let them macerate approximately 24 hours (so that they are candied).
The next day, cook the apricots over medium heat, skimming regularly.
Check the cooking by pouring a few drops on a cold plate then tilt the plate. The jam must flow slowly.
Fill the jars of your homemade jam, close them and return them immediately for 1 min, then put them back to the location to let them cool.

Rate this recipe

0 comments

Please note, comments need to be approved before they are published.

Name

Message

This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.

To discover too ...

View all

Plum jam

Rinse the plums with cold water. Cut them in half and pit them. Put the plums and sugar in the jam bowl, mix and macerate for a few hours (3 to 4 hours). Bring to a boil. From this moment,...

Queen Claude in syrup

Wash the Queen Claude and carefully remove the tails. To facilitate the coat (optional), make a slight cross -cut at the end of each plum. Immerse them in a pot of boiling water for 30 seconds, then peel them gently....

Mirabelles with syrup

Wash the mirabellers, remove the tails. Having them if desired or leaving them whole for better hold. In a saucepan, mix the water, honey and sugar. Add lemon zest and cinnamon. Bring gently to a boil until the sugar is...

Your cart is currently empty.