Apricot and rosemary jam

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Wash the apricots, scratch the skin lightly and boil water over it. Leave for about 2 minutes. Remove the fruit and rinse immediately in very cold water. Peel the skin off the apricots, cut the fruit in half and stone them.

2. 2

   Weigh 1 kg of flesh and dice roughly. Wash rosemary, dab dry, pluck needles from the twigs and chop very finely.

3. 3

   Mix apricots, rosemary and jam sugar in a large pot. Bring to the boil over high heat while stirring. Finely puree the fruit with a hand blender. Then continue to boil for at least 3 minutes while stirring continuously.

4. 4

   Skim off any foam that may have formed.

5. 5

   Immediately pour the jam into clean twist-off jars, close the jars and place them on the lid for about 5 minutes. Turn them over again and let them cool down. Store jam in a cool and dark place.