Ingredients for approx. 6 glasses of 250 ml capacity:
1 kg ripe apricots
1 vanilla pod
500 g jam sugar (1:2)
grated peel and juice of 1 organic lemon
3-4 tablespoons finely chopped liquorice herb
Preparation:
1. Wash, halve and pit apricots and chop the pulp into small cubes. Put the apricots into a pot. Cut the vanilla bean lengthwise and scrape out the pulp. Add vanilla pulp and pod as well as the preserving sugar to the apricots. Mix well and leave to infuse for 15 minutes.
2. Add the grated lemon peel and juice and bring everything to the boil while stirring. Boil the jam for 3 minutes, stirring until bubbling. Stir in the licorice herb in the last few seconds.
3. Pour the jam into clean screw-top jars. Close the jars and leave upside down for 5 minutes.
Preparation time approx. 20 minutes + 15 minutes waiting time.
Per jar approx.:
Calories: 408
Joule: 1709
Protein: 1,5 g
Fat: 0,2 g
Carbohydrates: 97 g
(FoodCentrale by ddp images)
