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Apricot jam with almonds and vanilla
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 656
  • Fat about 4g
  • Carbohydrates about 148g
  • Protein about 6g
This is needed
This is needed for 4 glasses
  • 1 lemons, use only the juice
  • 1 kg apricots, halved, pitted, cut into pieces
  • 1 parcel Confi-Vite (gelling agent made from apple pectin)
  • 1 tsp bourbon vanilla powder
  • 0.25 tsp ground cardamom
  • 4 tbsp flaked almonds, roasted
  • 500 g sugar
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And that's how it's done
And that's how it's done
Place the apricots, lemon juice, vanilla, cardamom and gelling agent in a pan, bring to the boil while stirring, boil fast for approx. 1 min. Add the sugar, cook for another 4-6 mins. while stirring. Skim off any foam. Test to see if the jam has set by spooning a small amount of the hot jam onto a plate and leaving it to cool. If it is no longer runny and forms a thin skin after a short while, it has achieved the right consistency. If not, continue to boil briefly and then test it again. Stir in the flaked almonds, ladle the jam into the clean, pre-warmed jars while still boiling hot, fill the jars to just below the rim, seal immediately.