My mum's APRICOT JAM

Finally, I received recipe of my mum's apricot jam.  She has been doing it for many years and now, as I am not living close to her, I made mine. It is so easy and actually you can use any fruits you like.

My mum's APRICOT JAM


INGREDIENTS:

• apricots
• coconut sugar

METHOD:

Wash fruits, remove pips and cut into chunks. Weigh fruits and then measure the same amount of sugar (I use a little less as I do not like very sweet jam).

Place apricots and top with sugar in large double bottom saucepan. Set aside for half an hour (my mum leaves them overnight).

Then fry on small gas stirring occasionally until the mixture gets thick. Transfer into clean and dry jars, close tightly and place upside down.

Enjoy on top of toast or with pancakes!

SPELT SPONGE with APRICOTS

I love summer! There are so many varieties of fruits and vegetables that I can not decide what to make first...

SPELT SPONGE with APRICOT

// Original recipe comes from here //

INGREDIENTS:

• 4 organic eggs
• 50g  xylitol
• pinch of sea salt
• 120g of melted butter
• 100g spelt flour
• 1 tsp baking powder
• 500g apricots (cut in half or wedges)

METHOD:

Preheat the oven to 180C. Line round baking tray (about 20 cm) with parchment paper.

Melt butter in a saucepan and leave on the side to cool down.

Separate egg whites and yolks. First beat whites until stiff and leave aside. Then beat yolks with sugar until light and fluffy. Add melted butter to yolk mixture and then sift flour and add baking powder. Mix gently using spatula. The last step is to fold slowly egg whites into the flour mixture.

Pour batter onto baking tray. Arrange pieces of apricots on the top (peel facing downward).

Bake for about 30 mins until golden brown on the top. Take out from the oven and leave to cool.