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Apricot jam from Val Venosta

The most delicious of all jams

Thanks to their unique aroma Val Venosta apricots confer an intensely fruity, irresistible taste to this homemade jam.
60 - 120 min.


1 kg of apricots
300 g sugar
Print recipe


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 300 g 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.

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