Apricot and gooseberry jam
The combination of sunny apricot and amber gooseberry is already picturesque in itself. Since it is difficult to catch the moment of optimal ripeness of gooseberries, they are often picked while still green and sour. In this case, this is what we need, because sweet apricots are paired with gooseberries. We clean the berries from the tails, grind in a blender and use the puree to make apricot jam.
Ingredients
Servings 1 kg (kkl per 100 g)- 600 g apricots
- 500 g gooseberry puree
- 700 g sugar
- cinnamon stick
Cooking
Step 1
Cut apricots in half, remove pits.
Step 2
Warm the puree over low heat until it starts to boil and add 400 g of apricots. Increase heat to medium and bring to a boil. Boil, 3 min.
Step 3
Add 200 g of sugar and a cinnamon stick, cook for another 10-15 minutes. Add the remaining apricots and, in 2 doses, the remaining sugar. Cook with constant stirring until the apricots are comparatively soft.
Step 4
Remove the cinnamon. Pour into 2 jars. Seal, turn upside down until completely cool.