- 900g apricots (stoned)
- 200ml prosecco
- 900g caster sugar
- 1 knob butter
- 125ml liquid pectin
Apricot & prosecco jam
Ingredients
Method
Chop the apricots into large dice
Place the diced apricots in a large pot with the prosecco - bring to the boil
Stir in the sugar and return to the boil
Allow to boil rapidly for 15 minutes - stir through the butter to prevent excessive foaming
Remove from the heat and stir in the liquid pectin
Allow to cool for a few minutes before dispensing into sterilised jars for storage
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