Apricot Roaster

For the apricot roaster, first wash the jars and lids hot and boil them. Turn them upside down and let them dry. Place them directly in the place where they are to be filled (tray with cloth).

Roll the lemon with the palm of your hand over the kitchen counter (gives more juice), cut in half and squeeze. Prepare the apricots (wash, blanch, skin, halve and pit).

Smaller if desired. Keep sprinkling with lemon juice and gently stir in. Mix apricots, remaining lemon juice and sugar in a wide pot.

Cover and allow to infuse for at least 5 hours. Stir gently from time to time. Then boil down for about 5 minutes, over low heat, stirring often, so that the liquid has evaporated (more or less, as desired).

Fill apricot roaster as hot as possible, to the brim, into the prepared jars and seal immediately. Place the jars upside down on a tray covered with a damp cloth for 10 minutes.

Then invert the jars again and let cool on the tray. Store in a dark and cool place.

Preparation Tip:

Adjust the amount of sugar according to the taste and ripeness of the fruit. However, do not use less than 150 g of sugar if storage for longer than 3 days is desired. Try the apricot roaster also once with Kaiserschmarren or in yogurt.

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