The perfect time of year for this recipe is the end of July when the apricots are ripe and cheap

Ingredients

2 kg of ripe apricots

1 kg of brown roux sugar

2 branches of rosemaryApricot

1 sachet of agar agar

7 jam pots (500g)

Cooking instructions

Add the de-nutted apricots, sugar and rosemary into a large copper pot, mix and leave to marinate over night.

The next morning put on a high heat and cook for 15 minutes after boiling

Take out the rosemary

Add a sachet of agar agar thinned out in cold water. Add to the water and boil for two minutes. Sterilise the empty pots.

Fill and seal the pots.

Wait until completely cold before storing

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