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)
Print Recipe
Pin Recipe 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.
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