Apricot jam with rosemary

Ingredients

5 servings

• 1 kg of apricots
• 2 sprigs of rosemary
• lemon juice
• sugar

Steps

1. 1

   Wash and cut the apricots in half. Remove the pits from the fruits.

2. 2

   In a jam basin or a heavy-bottomed pot, pour in the sugar and add the fruits, lemon juice, and a small glass of water. Cover with plastic wrap and let macerate for between 1 hour and overnight.

3. 3

   Heat the basin over medium heat to bring the sugar to a boil. Add the chopped rosemary, lower the heat, and let simmer for one hour.

4. 4

   To check if the jam has set, pour a drop onto a plate. Let it cool for a few moments. Tilt the plate; if the drop stays firm, the jam is set.