Apricot-orange jam with mint

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash the apricots, carve them crosswise and blanch them over hot. Quench cold and peel the skin. Halve the apricots, remove the stone and dice the fruit halves. Peel the orange so that the white skin is completely removed. Use a sharp knife to cut out the flesh between the parting skins and squeeze the parting skins. Wash the mint, dab dry and cut the leaves into fine strips. Place the apricot cubes and orange fillets with the squeezed juice in a bowl and weigh out 1.4 kg.

2. 2

   Mix with the jam sugar and citric acid in a large pot. Bring to the boil while stirring constantly and let it boil for 3 minutes until it becomes bubbly. Remove the pot from the heat, add mint and continue stirring for about 1 minute. Immediately pour into prepared glasses up to the rim, close with twist-off lids and turn over. Leave to stand on the lids for about 15 minutes. Store cooled glasses in a cool and dark place. Results in about 4 glasses