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Apricot jelly

The famous jelly for finishing your tarts and pasties.

Preparation time 50 minutes .. Durability 1 year


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


Wash the apricots, cut into pieces and remove the pits. Cut apricots in small pieces and mix them with jelly sugar and lemon juice. Bring the mixture to a boil. Let boil for 4 minutes till the jam has right thickness. Then thread it through the sieve and let again boil softly.

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

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