Apricot jam with almonds and vanilla

Total time: 30m
Preparation Time: 30m

For 4 glasses

Nutritional Information

Contains 656 Kcal, 6g Protein, 148g Carbohydrates, 4g Fat


  • 1 lemons, use only the juice
  • 1 kg apricots, halved, pitted, chopped
  • 1 parcel Confi-Vite (gelling agent made from apple pectin)
  • 1 tsp bourbon vanilla powder
  • 0.25 tsp ground cardamom
  • 4 tbsp flaked almonds, toasted
  • 500 g sugar
  • Utensils
  • 4 airtight jars, each approx. 250 ml.

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  • Place the apricots, lemon juice, vanilla, cardamom and gelling agent in a pan, bring to the boil while stirring, boil fast for approx. 1 min. Add the sugar, cook for another 4-6 mins. while stirring. Skim off any foam. Test to see if the jam has set by spooning a small amount of the hot jam onto a plate and leaving it to cool. If it is no longer runny and forms a thin skin after a short while, it has achieved the right consistency. If not, continue to boil briefly and then test it again. Stir in the flaked almonds, ladle the jam into the clean, pre-warmed jars while still boiling hot, fill the jars to just below the rim, seal immediately.
  • Shelf life:

    Store in a cool, dark place for approx. 12 months. Once opened, keep the jar in the fridge and consume the jam quickly.

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