Strawberry-Apricot Jam
Pane-bistecca
Simple strawberry and apricot jam, just the way I like it! It’s simply true that you get much better summer fruits in Europe, such as peaches, nectarines, and apricots, than in Asia. There, they taste bland, are usually not ripe at all, and don’t ripen further. That’s why I always make jam in Europe, because it simply tastes better.
I usually make jam in a slow cooker, but my daughter has taken mine in Europe, and she doesn’t exactly live next door. So I’m making jam again the way my mother used to, in a spaghetti pot! It works really well! This time I’ve mixed strawberries and apricots!
I usually make jam in a slow cooker, but my daughter has taken mine in Europe, and she doesn’t exactly live next door. So I’m making jam again the way my mother used to, in a spaghetti pot! It works really well! This time I’ve mixed strawberries and apricots!
Ingredients
1.6 kg Apricots
500 g Strawberries
1 kg Preserving Sugar
800 kg Sugar (or 1.8 kg Sugar, if you don’t get Preserving Sugar)
Instructions
1
Step 1
Pit the apricots and chop them into small pieces. Chop the strawberries into small pieces.
2
Step 2
Mix everything well with the gelling sugar and granulated sugar and leave to stand for 10 minutes.
3
Step 3
Bring to a boil, stir several times, then boil vigorously for about 4-6 minutes.
4
Step 4
To get a smooth jam, I purée it with a hand blender. Immediately pour into clean jars and seal tightly.
Notes
You can keep the jam up tp 1 year.
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