"One of the secrets of a happy life is continuous small treats."
Iris Murdoch
Apricot jam with Honey and Pistachio nuts
Ingredients
1 kg apricots cleaned weight (about 1.2 kg not cleaned)
200 gr acacia honey
50 g chopped pistachio nuts
Chopped zest of 1 lemon
300 g granulated sugar + 20 g pectin powder or pectin sugar 1:2
freshly squeezed lemon juice from 1 small lemon or ½ large lemon
Preparation
Wash the apricots with warm water, cut them in half, remove the stones and then cut them lengthwise into fine strips.
Put the apricots and lemon zest together with the sugar + pectin (or pectin sugar) in the jam kettle, stir well and leave to rest for a few hours.
Slowly bring to boiling point and boil until you see that the fruit is glassy and the jam thickens.
Add the honey and pistachio nuts and let it simmer on a medium heat for another 10 minutes.
Stir the lemon juice in.
Do the coagulation test: drizzle some jam on a cold saucer (put in the freezer while preparing), let it cool off for a while and gently press against it with your finger. If a wrinkled skin appears, the jam has thickened.
Skim if necessary and put the jam in hot sterile jars, put the lid on, let them cool and label them.
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