Chili Apricot Preserve

Ingredients

• 1 kg ripe apricots
• 1.5 tbsp lemon juice
• 500 g gelatin sugar (2:1)
• 1 red chili pepper

Instructions

1. 1.

   Wash the apricots, drain well, halve and pit them. Blend the fruit flesh with the lemon juice finely. Add the fruit puree to the gelatin sugar in a large pot and mix thoroughly. Cover and let stand for at least 1 hour.

2. 2.

   Meanwhile wash the chili and slice it. Stir the apricot puree with the chili over high heat until boiling, then simmer for 4 minutes while stirring constantly. Remove from heat.

3. 3.

   Fill the hot jars to the brim and seal immediately with a screw cap. Briefly invert, then flip back over and let cool.