Apricot and carrot jam

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Cut the apricots crosswise and blanch them very briefly in boiling water. Lift out, rinse with cold water and peel the skin. Halve and stone the fruit. Weigh 1.25 kg and cut a little smaller.

2. 2

   Peel, wash and finely grate the carrots. Weigh 250 g carrots. Wash lime hot, dry and grate the peel. Squeeze the juice.

3. 3

   Mix the carrots and apricots with the jam sugar in a large pot. Bring to the boil at high heat and boil for at least 3 minutes while stirring continuously.

4. 4

   Stir in lime juice and lime zest. Immediately pour the jam into clean twist-off jars, close them and let them cool down upside down.