APRICOT JAM WITH CARDAMOM AND CHOCOLATE

By Makka

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

Details

Adapted from makkaskitchen.blogspot.com

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.