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Ingredients
- 3 kg apricots
- 750 g sugar
- 250 g cane sugar
- 1 ½ tsp vanilla paste
- 1 tsp cardamom seeds
- 1 ½ sacks (37,5 g) Haas Quittin pectine 3:1
- 100 g Côte d’Or chocolate 86%
- 100 ml dark rum
Preparation
Step 1
After washing and pitting the apricot place in a pot, add sugar and spices – cardamom seeds crushed in a mortar – and start to boil. Cook for about 30 minutes, then add pectine combined with a little sugar, stir well and boil the jam for 1-2 minutes. Take off the heat, add chocolate broken into little pieces stir in and pour in the rum stir well.
Pour in sterilized jars close tightly and put upside down for 5 minutes.