Apricot jam

Instructions

1. Wash, halve and stone the apricots. The pits can also be used for Amaretto.
2. Mix the apricots with the sugar in a pan, cover and leave to infuse for approx. 1 hour.
3. In the meantime, you can boil the preserving jars for the jam so that they are sterile.
4. Now slowly bring the jam to the boil and reduce to the desired consistency (~10 min). If the pieces of fruit are too large, you can also use a potato masher to homogenise the mixture a little.
5. Now add the gelling agent and boil down for approx. 5 minutes.
6. Place the boiled jars on a tea towel and now fill the jam.
7. Close the lids tightly and allow the jars to cool upside down.
8. Consume in the next 12 months.