Stone and halve the apricots, cut the rhubarb into pieces, add the vanilla pod, sugar and Gelierfix and cover in the pot for at least 4 hours. This is how the aroma develops perfectly for the jam.
Bring to the boil and puree with a hand blender. Then pour into the jam jars that have been rinsed with hot water, screw on the lid and turn it upside down for 5 minutes.
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