Apricot Jam with Ginger

Rating: 3.07 / 5.00 (29 Votes)

Total time: 45 min

Servings: 7.0 (servings)



Finely grate the lime peel, squeeze the juice.

Remove the peel from the ginger and grate finely.

Wash apricots, cut in half, remove seeds and cut into 1 cm cubes.

Put the lime zest and juice, ginger and apricots into a high saucepan together with the preserving sugar and stir. Leave to infuse for at least 2- 3 hours.

Lightly puree the mixture with a hand blender, bring to a boil while stirring, and cook for 4 minutes until bubbly, skimming a few times.

While boiling hot, pour the jam into sterilized twist-off jars to just below the rim and seal tightly.

Place jars upside down on a kitchen towel for 10 minutes, then turn to the other side and let cool completely.

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