When the stalls were buckling under the weight of all the fruit and vegetables, I prepared a couple of small jars with spicy apricot jam. I regret that I prepared so little, because the jam was so yummy and now it is only a memory. Next year I have to make lots of jam, or hide it cleverly and serve it when the autumn is finished and we need to cheer ourselves up. This jam looks like summer in a jar. It is strong, a bit spicy and sweet and sour. It was excellent with fresh bread and goat cottage cheese. I recommend it for winter breakfast.

The recipe for this jam comes from the magazine "Moje gotowanie" ("My cooking").

Ingredients:
750g of apricots
0.5kg of yellow tomatoes
chili pepper
50ml of lemon juice
50g of brown sugar

Wash the apricots, remove the stones and cut the fruit into smaller pieces. Peel the tomatoes and remove the cores. Wash the chili pepper and dice it (remove the pips if you don't like very spicy dishes). Put the apricots, tomatoes, chili pepper, sugar and lemon juice into a pan. Mix them in and boil until the fruit is completely soft and the sauce has evaporated. Blend the jam to make a smooth mixture. Put the hot jam into some jars which have been boiled and wiped dry. Twist the lid on and leave upside down. If you want to keep them longer, you can pasteurize the jars in the oven.

Enjoy your meal!

Try also:
Something for bread, i.e pastes with smoked mackerel.
Jam with plums and chocolate
Bruschetta with peppermint pesto