Apricot Cinnamon Jam

For the apricot cinnamon jam, wash the apricots, remove the seeds and cut into small pieces. Bring to the boil with 250 g sugar and simmer for about 6-8 minutes.

Remove the saucepan from the heat and mix with cinnamon and the hermitage. While still hot, pour into sterile jars with screw tops and turn upside down, cool on a tea towel.

Label and store in a cool/dark place.

Preparation Tip:

The apricot cinnamon jam tastes good not only for breakfast, but also in yogurt or as a filling.

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