Ingredients
- 1.2 kg apricots
- 1.2 kg preserving sugar 1: 1
- 8 tbsp STROH 80
- juice of one lemon
- ½ teaspoon lemon zest
- optional: seeds of 1 vanilla bean
Preparation
- Roughly purée the apricots and simmer them together with the lemon juice, vanilla seeds, STROH, and lemon zest for 10–12 minutes, stirring constantly.
- Afterward, do a gel test, and immediately fill the jam to the brim in clean jars.
- Seal the jars tightly and turn them upside down for about 3 minutes.
*Gel test: Put one to two teaspoons of the hot jam on a cold plate. If the jam begins to set after about one minute, it is ready to be filled in glasses. If not, let it cook a little longer.
