Apricot-Roibush Jam

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Pour approx. 50 ml of boiling water into tea bags and leave to infuse for 10 minutes. Squeeze out and remove tea bag.

2. 2

   Wash the apricots and carve the skin crosswise. Scald the fruits briefly with boiling water, then rinse with cold water and peel the skin. Halve the apricots, pit them, dice them roughly and weigh 1 kg of flesh.

3. 3

   Mix apricots, rooibos tea and jam sugar in a large pot. Bring to the boil while stirring constantly and boil for at least 4 minutes until bubbly.

4. 4

   Skim off the jam and immediately pour into prepared twist-off jars. Close the jars and place them on the lid for about 5 minutes. Then turn them over and let them cool down.