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Apricot rose jam

Ingredients

  • FOR THE JAM

  • FOR THE ROSE INFUSION

  • AS AN ALTERNATIVE TO THE INFUSION

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Steps

1

Prepare the Damask rose infusion and close the lid to avoid releasing the aroma. Leave the infusion to rest for 10-15 minutes.

2

Wash and dry the apricots. Remove the stone and cut them into medium-sized pieces.

3

Combine the apricots, maple syrup, lemon juice and vanilla (optional). Remove the roses and pour in the Damask rose infusion.

4

Stir gently with a wooden spoon.

5

Select the jam program, it takes around 2 hours.

6

Transfer the jam to appropriate sterilised jars, filling them almost up to the brim, knock out the air by tapping the jars on the work surface, close and leave to cool inside the jar. You can create a vacuum by boiling the jars in a pan of boiling water with a cloth to stop them breaking.

7

Enjoy your apricot jam on toast for breakfast with a glass of home made almond milk.

Enjoy

Apricot rose jam

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Ingredients

Adjust Servings:
FOR THE JAM
1kg pitted apricots gross weight around 1.1kg
180g organic maple syrup
10ml lemon juice
4g salt
1 teaspoon vanilla extract or 1/4 pod of fresh vanilla
FOR THE ROSE INFUSION
30g boiling water
6-8 dried Damask roses
AS AN ALTERNATIVE TO THE INFUSION
2 teaspoons vanilla extracts or 1 fresh vanilla pod

Nutritional information

63
Calories
15.5g
Carbs
0.9g
Fat
3.4g
Protein
2.1mg
Sodium
13.4g
Sugar

Francesca Bettoni

Francesca Bettoni

Beauty therapist, fitness trainer and expert in sports nutrition, Francesca has always taken care of the wellbeing and health. Beauty Food Blog was created based on her love for food and nature, same as Francesca’s passion for photography and constant search of wellbeing through nutrition. The food can leverage our beauty and make us shining from inside!

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