Apricot-Raspberry Jam
Pane-bistecca
Delicious apricot and raspberry jam, just the way I like it!
At the moment, there’s nothing more seasonal in Europe than “wallowing” in apricots and raspberries, as I did last year. Yes, I love raspberries and I love apricots! And combining the two results in this jam! Homemade jam is simply heavenly! As a child, I loved the wonderful smell of cooked jam so much. And when I cooked this jam, my kitchen smelled just the same. It brought back memories…
But I don’t want to bore you with that, so I’ll just post the recipe here! This recipe is participating in the blog event A berry good time, hosted by Ina from Applethree on Zorra’s Blog Kochtopf.
At the moment, there’s nothing more seasonal in Europe than “wallowing” in apricots and raspberries, as I did last year. Yes, I love raspberries and I love apricots! And combining the two results in this jam! Homemade jam is simply heavenly! As a child, I loved the wonderful smell of cooked jam so much. And when I cooked this jam, my kitchen smelled just the same. It brought back memories…
But I don’t want to bore you with that, so I’ll just post the recipe here! This recipe is participating in the blog event A berry good time, hosted by Ina from Applethree on Zorra’s Blog Kochtopf.
Ingredients
400 g Raspberries
850 g Apricots stone removed and chopped
1 kg Preserving Sugar 1+1
Juice of 1/2 Lemon
Instructions
1
Step 1
Mix the raspberries with 400 g of preserving sugar and let marinate for 10 minutes. Then crush them with the potato crusher or a big spoon.
2
Step 2
Add the lemon juice, the apricot pieces and the rest of the sugar. Let marinate for 30 minutes.
3
Step 3
Let marinate for 30 minutes. Now heat this slowly up and bring it to a boil. Let it boil for 5 minutes, then fill it into clean jars and close them tightly.
Notes
This jam will keep for about 1 year.
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