If you like more special combinations, this apricot jam with hot peppers is worth a try. It has the sweetness of well-ripened apricots, the fresh aroma of lemon and a slightly spicy note, which makes it different from a regular jam.
It is delicious on toast, next to cheeses, in pancakes or even next to steaks and savory dishes.
Ingredients
1 kg well-ripened apricots, pitted
300 g sugar
grated peel from 1 lemon
the juice of 1 lemon
1 hot pepper, to taste
Method of preparation
Wash the apricots, remove the pits and cut the fruit into suitable pieces.
Place the apricots in a large, thick-bottomed saucepan.
Add the sugar, lemon juice and grated lemon peel.
Cut the hot pepper lengthwise, remove the seeds if you want a milder taste, then chop it very finely.
Add the pepper over the apricots and mix well.
Put the saucepan on low heat and boil the jam for about 35-40 minutes, stirring from time to time.
If foam forms, remove it with a spoon.
The jam is ready when it thickens and remains slightly tied on a cold plate.
The simple jam test
Put a small plate in the freezer for a few minutes.
Add a teaspoon of hot jam to it.
Leave for a few seconds, then run your finger through the middle.
If the trace remains and the jam does not immediately flow back into place, it is ready.
Putting in jars
Pour the hot jam into clean and heated jars.
Leave some space to the lid.
Wipe the edge of the jars well.
Close with clean lids and check that they are tightened correctly.
For safer storage in the pantry, boil the jars in a bath of approximately boiling water 10 minutes, then let them cool slowly on a towel.
If you do not do this step, keep the jam in the refrigerator and consume it in a shorter time.
