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").
750g of apricots
0.5kg of yellow tomatoes
50ml of lemon juice
50g of brown sugar