Apricot and rosemary jam

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Wash the apricots, scratch the skin lightly and blanch in boiling water for about 2 minutes. Remove the fruit and rinse immediately in very cold water. Peel the apricots, halve the fruit, remove stones. Coarsely dice the fruit flesh. Wash the rosemary, shake dry, remove the needles from the twigs and chop very finely

2. 2

   Mix fruits, rosemary and jam sugar. Bring to the boil over high heat while stirring. Finely chop the fruits with a blender. Boil for at least 3 minutes while stirring continuously. Skim off the jam and pour into glasses that have been previously rinsed hot. Close the glasses tightly, leave them on the lid for about 5 minutes, turn them over and let them cool down