Ingredients
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900 g apricots (fruit weight after pitting)
300 super gelling sugar (Dr. Oetker's, see note)
2 tablespoons poppy seeds
1 tablespoon lime juice
Preparation
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After pitting the apricots measure the fruit to make 900 g fruit for jam.
Cut the apicots into small to very small pieces.
Mix apricots and sugar in a suited pot and let stand for about 1 hour.
Bring apricot mixture to a boil over medium high heat stirring frequently. Cook for 4 minutes strirring all the time.
Remove from heat and add lime juice and poppy seeds. Mix.
Fill into twist off preserving jars and close jars. Let stand for 1 minute and then turn up side down. Let stand for 10 minutes and turn over again. Let cool completely.
NOTE on \"Dr. Oetker's Super Gelling Sugar 3:1\". Dr. Oetker is a well known brand in Germany. There are several gelling sugars available. The \"3:1\" super gelling sugar already contains pectin and you only need 1/3 of sugar. If you can't get it, you could also use Dr. Oetker's 2:1 super gelling sugar (then use 450 g sugar). Follow the instructions on the package.
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