Apricot jam with a twist (vegan,no gelatine)
Every year it's the same : When apricots are in season in Greece friends and relatives hand you huge bags of apricots.This year I accumulated 2,5 kilos.And you can't possibly eat them all,so I decided to make apricot jam,because it's easy and it will last.
You need :
screw lid glass jars : Clean them with well with hot water!
1,2 kilo apricots (remove stone,dice)
500 ml water
50 ml lemon juice
1 tablespoon of tequila
1,3 kilos of sugar
a dash of cinnamon
a dash of ginger powder
a dash of ground clove
a dash of ground cardamom
In a very large pot mix all the ingredients and bring to a boil.Once foam starts to build up,remove it with a spoon.
Simmer on medium low until the consistency gets thicker,then boil on medium high heat until the jam has fully thickened.
Quickly rinse your jars with hot water and fill the jam inside and leave about 1 cm of room.
Close the jars and turn upside down for 10 min,then you can let them cool and store for 6 weeks.
I just enjoyed a bun with cream cheese and jam *nommmmmm*
You can use this recipe for almost every fruit and also you may replace a certain amount of apricots with mango,apple,passion fruit,pumpkin,cherries,peaches etc.
The spices might seem strange to you,but a little bit of spice really flatters the apricots' fruitiness.