 Tipp 1: The most important thing is to stir the jam properly. The more it gets stirred the better stays the colour, the more steam can evaporate which makes the jam thicker, and the fruits become easier decomposed. Tipp 2: Don’t go beyond the cooking amount of 3kg of fruits and 1 ½ kg of sugar: the smaller the amount, the faster the jam gets cooked. Those who wish larger amounts of jam, should cook them one after the other. |
Famous Vinschger Apricot jam Wash, pit and cut the Vinschger apricots into peaces; remove dark parts if necessary. Put into a wide pot, sugar a bit, stir well and leave for about 12 hours. Per Pound fruits use a half pound of sugar. Stir from time to time to dissolve the sugar. Boil the jam. |
