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Apricot jam with pits

The most popular jam in our family. This time with a special touch of apricot pits.

Preparation time 50 minutes .. Durability 1 year


  • 1,5 kg apricots
  • 500 g jelly sugar
  • apricot pits
  • juice from 1 lemon


Wash the apricots, cut into pieces and remove the pits but keep them. Breake the pits and cut the kernels in two. Mix the apricots with the kernels, jelly sugar and lemon juice. Bring the mixture to a boil. Let boil for 4 minutes till the jam has right thickness.

Spoon the jam into clean jars together with pits. Close them off and let cool. Store in a cool place in the basement or pantry.

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