We use cookies to offer the best possible user experience on our website. We also use third-party cookies, to deliver personalised advertisement messages. By using our website you agree, that cookies can be saved on your device. Further information on the cookies used and on how to disable them can be found here.
 
 

Apricot jam from Val Venosta

60 - 120 min.
  •  
  •  
  •  
easy
 

Ingredients

1 kg of apricots
1/21 kg sugar
 
Print recipe

Preparation

Wash apricots from Val Venosta, stone them, cut them into pieces and eliminate dark spots. Put the apricots into a large pot, sprinkle with sugar, stir well and let rest for about 12 hours. Add half a kilo of sugar per kilo of fruits. Stir every now and then so that sugar dissolves more easily. Cook by constantly stirring until there is no more froth. Fill hot into prewarmed jam jars and immediately close well.
 
 

Share recipe and try it yourself!

Post the picture on Instagram under #melavalvenosta!