Valais apricot jam
- Wash and stone the apricots then cut in half.
- Put the apricots and sugar in a pan and bring the mixture to the boil, stirring constantly to avoid it sticking to the pan. Simmer on a low heat for roughly 30min.
- Blend the apricots until smooth.
- Put the jam into jars while still hot.
The jars and their lids or seals have to be sterilised before being filled: this, and filling the jars while the mixture is hot, will help your preserve last longer.
Recipe: École d’Agriculture du Valais