Description
The traditional recipe but with a twist! I love apricot jam, jams. Knowing this son and bought the magazine "Lisa" prescription blanks. This recipe is from there. I changed a little bit the technology. Used the slow cooker. So less time consuming, I think.
Ingredients
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Apricot
2 kg
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Sugar
1.5 kg
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Rosemary
2 sprig
Cooking
Sprigs of rosemary pour 100 ml of water, bring to boil and boil for 5 minutes. Then branches to remove.
Apricots wash, dry, cut into halves and remove seeds. Halves of apricots put in the bowl multivarki, pour 1/2 C water to slow cooker and turn on the mode "Stewing".
Hot apricots put into a saucepan for cooking the jam and punching blender. Pour rosemary broth, add all the sugar.
Apricot a lot to bring to the boil and cook on low heat removing foam about 1.5 hours When cooked don't forget the jam is stirred.
Hot pour into sterilized jars and roll up. The output is visible in the photo.
Bon appetit!
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