Apricot jam-rosehips

Ingredients for Apricot jam-rosehips

Instructions for Apricot jam-rosehips

To prepare the Apricot jam-rosehips recipe, please follow these instructions:

The apricots are rinsed and cut into strips or ground through the meat machine. Flower and stem are cut by the hyben fruits, which are boiled in the boiling water and boiled for 15 minutes. The fruits are poured out and can be pressed through the door layer, so the chicken bone goes through, but the kernels are kept back. The apricots are covered with lemon juice and purée and soaked for 3-12 hours. The fruit is boiled tenderly for 10-20 minutes. The sugar is sprinkled and boiled with 5-10 minutes. Vanila and Atamon are added. The marmalade is filled in hot, Atamon-washed glass that closes.