Apricot & Ginger Jam

500 gr. Fresh Apricot cut in quarters
1 Cup of Sugar
1 Cm. Ginger finely grated
Juice of half lemon
1 Teaspoon Vanilla
1 Tablespoon Butter at the end

Put all ingredients in a heavy saucepan and cook for approx. 20 minutes at low heath and the liquid is reduced to half. The consistency will be quite thick.
Pour in jars and refrigerate. They should keep for a month.
Use to garnish cakes – like a Sacher Torte or Sandwich cookies.

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