Summary

Ingredients

• 350 g apricot (s), pitted, weihed, cut into wedes
• 120 ml water
• 450 g currant puree (in my recipes)
• 150 g crème de cassis
• 700 g preservin suar, 2: 1

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Instructions

1. Put the apricots and water in a large saucepan, bring to the boil and simmer covered until the fruits are soft. Add the currant puree and 500 g of the preserving sugar and bring to the boil, let simmer for 1 min. Add the remaining sugar and the liqueur, bring to the boil again and cook until the gelling test is successful (2 - 3 min.) Pour the jam into the prepared jars while boiling hot and close immediately, let stand upside down for the first 10 minutes.