Apricot-carrot-lime jam

AUTHOR
Andrew Gay
DIFFICULTY
easy
RATING
3 5
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 1
  • 1.6 kg Apricots
  • 350 g Carrots
  • 1 Lime
  • 500 g Gelling sugar 3:1

Directions

  1. 1

    Wash the apricots, carve them crosswise at the base of the blossom and blanch them in boiling water for about 2 minutes. Remove and immediately rinse in cold water. Peel the skin, halve the fruit and stone.

  2. 2

    Weigh 1.25 kg of flesh. Peel, wash and finely grate the carrots. Weigh 250 g carrots. Wash lime hot, grate dry, grate peel thinly. Halve the fruit and squeeze the juice. Mix weighed carrots and apricots with jam sugar and bring to boil while stirring.

  3. 3

    Cook for at least 3 minutes while stirring continuously. Stir in 4 tablespoons of lime juice and peel and bring to the boil again. Immediately pour into prepared glasses. Close the glasses and put them on the lid for about 5 minutes.

  4. 4

    Then turn around and let it cool down.

Categories & Tags

Miscellaneous