Summary

Ingredients

• g 3,500 apricot (s) or apricots, fully ripe
• Not-from-concentrate juice your choice, to fill up
• 4 sachets Gelierfix 3: 1 ( sachets 25g)
• g 1,200 suar, brown or white
• 2 tablespoon ascorbic acid, (vitamin C powder); alternatively citric acid
• 1 tablespoon vanilla powder for the st variant
• 200 g chocolate, white, rouhly chopped, possibly couverture for the 2nd variant
• 200 g marzipan raw mixture, rouhly diced for the 3rd variant
• possibly cardamom
• possibly cinnamon
• possibly liqueur

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Instructions

1. 12 Twist-Off © glasses à 400-450g, rinsed at the boil (pour boiling water over the lid).
2. Wash the apricots, dry them, cut them in half, remove the seeds and cut away any damaged areas.
3. Weigh, add about 3500g with not-from-concentrate juice, slowly bring to the boil.
4. In the meantime, mix the sugar, gelation fix and ascorbic acid together well, otherwise there will be lumps.
5. Puree the boiling apricot mixture with a magic wand, add the sugar mixture, stir again with a magic wand to homogenize. Bring to the boil again, boil through for approx. 1 min., Make a gelling test, put 1 teaspoon of jam on a saucer, should be of a pleasantly firm consistency after 1-2 minutes in the refrigerator. Otherwise simmer for another minute, stirring constantly. Turn down to the lowest setting, skim carefully if necessary, put foam in a separate bowl and consume soon.
6. Fill the first 4 glasses, ideally pouring them into a mixing bowl with a good pouring spout.
7. Melt 200g of white chocolate in the meantime, that works well in the microwave.
8. Transfer half of the remaining fruit mixture into the mixing bowl with a good pouring spout; Stir in the melted white chocolate, if necessary help with the magic wand.
9. Add the marzipan raw mixture, roughly diced, to the remaining fruit mixture.
10. Fill the next 4 glasses with the chocolate fruit mass, if desired, add freshly ground cardamom or cinnamon to the individual glasses.
11. Fill the last 4 glasses with the marzipan fruit mixture. A shot of orange liqueur or another spirit can also be poured into individual glasses here.
12. Without much effort you can now have 3 different jams, which are quite low in sugar and therefore lower in calories compared to the bought one.
13. Annotation:
14. 4 bags of Gelierfix are used, although 3 would be sufficient according to package. Apricots don`t gel very well, so the amount has been increased.