Summary

Ingredients

• 500 g apricot (s)
• 0.5 liter ½ orange juice, freshly squeezed
• 500 g preservin suar, 2: 1
• 0.5 ½ lemon (unsprayed), the zest
• 1 stick cinnamon
• 1 vanilla pod (the inside)
• 4 cl orange liqueur

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Instructions

1. Scald the apricots briefly with hot water and then peel them. Then in kl. Cut pieces and puree with the orange juice. Place in a large saucepan with the preserving sugar and add the remaining ingredients. Bring to the boil and let simmer for 4 minutes.
2. Only add the orange liqueur at the end. Make a gelling test and immediately fill into clean twist-off jars and close tightly. Turn upside down for 5 minutes.