Apricot – Marzipan – Jam

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	3 hrs 30 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

2 kg apricot (s), (weighed pitted)
100 g marzipan, Lübeck
700 g raw cane suar, brown
2 packs Gelfix 3: 1
2 packs citric acid, (5 g each)
250 ml amaretto, (almond liqueur)

Instructions

Cut the pitted apricots into small pieces. Mix sugar, GELFIX, citric acid and add to the fruit. Let the juice steep in a bowl overnight, but at least 2-3 hours.
Put the fruit mixture in a large saucepan and cook for 3-4 minutes according to the instructions on the package. Just before the end of the cooking time, add the amaretto. Make a gelling test, put some jam on a cold plate and check whether the mass is firm.
Pour hot into prepared jars and close immediately. Turn the glass upside down for 5 minutes, then turn it back again. Leave out the amaretto for children.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.