Wash, core and cut the apricots and nectarine into small pieces. Mix well with the preserving sugar in the saucepan, set aside and let it steep until the carrots are ready.
Now clean, peel and coarsely grate the carrots, steam them with water and lemon juice in a saucepan on a low heat for at least 30 minutes so that they become soft.
Then put everything in the pot with the apricots, mix well and boil together for about 4 minutes while stirring, then pour hot into the cleaned glasses and close immediately.
Makes about 8 small glasses.
Gulderoed means golden red, the jam has a wonderful color. It is not that sweet and tastes great and stylish on crispbread with cream cheese.
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