Peel, quarter, core and dice the apples. Wash the apricots, cut in half, stone and dice. Weigh 1.5 kg of fruit cubes, mix with the preserving sugar and citric acid in a tall saucepan and let steep for 1 hour (so that the fruit draws juice).
Puree half of the fruit pieces in the pot with a cutting stick (if you don`t like it so chunky, puree the whole mixture or use a potato masher). Add the orange peel, the orange juice and the cinnamon stick. Bring to the boil over high heat while stirring. From the point in time when it boils bubbly, continue to cook for approx. 3 minutes over high heat while stirring. Remove the cinnamon stick and immediately fill it to the brim in clean twist-off glasses. Close tightly with the lids and turn upside down for 5 minutes.
Important:
Use a tall saucepan, as the mass bubbles and splatters a lot!
Ingredients
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