For the apricot-lime jam, first wash the apricots, remove the seeds and cut into pieces. Also wash the lime, grate the peel and squeeze.
Mix the apricots with the jelling sugar in a suitable pot and bring to the boil. Boil for 3-4 minutes until bubbling. If too much foam forms, skim it off with a skimmer. Puree more or less finely with a hand blender, according to taste and intended use. Add the lime zest and juice. Make a jelly test – to do this, drip a little jam onto a cold saucer. It should quickly form a membrane and no longer run.
Then immediately fill the finished apricot-lime jam into the jars. (You don’t fluff with a funnel.) The rims must be clean. Add 1/2 tsp rum to each jar, light and immediately seal the jars while they are still burning.
The lime gives the jam a fresh aroma! The quantity makes about 10 jars of 250ml.
Preparation Tip:
To prevent the apricot-lime jam from going moldy, I always sterilize the jars beforehand. To do this, place the cleanly washed jars and lids in a pot of boiling water, lift them out and let them drain on clean tea towels.
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