Summary

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)

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Instructions

1. 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.
2. 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.
3. 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.