Gooseberry-apricot jam with cinnamon

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Clean and wash the gooseberries and let them drain on a sieve. Wash, stone and cut the apricots into pieces (must give exactly 500 g pure fruit weight). Put the apricots, gooseberries and jam sugar in a large pot and stir well.

2. 2

   Add the cinnamon sticks. Cover the pot and leave to stand for about 1 hour. Then bring to the boil at high heat, stirring continuously, and let it boil for 3 minutes while stirring continuously.

3. 3

   Immediately fill jam to the brim into prepared jars and close them well. Place on the lid (upside down) for approx. 5 minutes. Results in approx. 1150 ml jam.