Apricot – Strawberry – Jam

by Editorial Staff

Summary

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

Ingredients

550 g apricot (s), (weihed pitted)
350 g strawberries, (cleaned)
350 g rock candy, (rind in the moulinette)
1 pack Gelfix 3:
1 packet citric acid, (5 g)
100 ml amaretto, (almond liqueur)

Instructions

Stone and chop the apricots, clean and chop the strawberries. Finely grind the crumbled candies in the moulinette, mix with the citric acid and the Gelfix and add to the fruit. Let it sit for a few hours.
Then finely puree with the hand blender.
Cook the mixture according to the instructions on the package in a sufficiently large saucepan, usually 3-4 minutes, stirring constantly. Just before the end of the cooking time, add the liqueur.
Make a gelling test and pour into glasses while still hot.

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.