Summary

Ingredients

• 500 g apricot (s), cut and pitted
• 500 g peach (s), peeled, cut and pitted
• 1 sachet Gelfix, 3:
• 350 grams sugar
• 1 dash lemon juice

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Instructions

1. Total time: 25 minutes
2. Put the peaches and apricots, cut into small pieces, with the remaining ingredients in a large saucepan and let stand for about 20 minutes until the fruit has pulled juice and the sugar has dissolved. Bring to a boil.
3. Since I find peeling apricots terrible, I just go through it with the hand blender just before the bubbly boil.
4. Let simmer for four minutes while stirring.
5. Make a gel test on a plate. Pour the jam into prepared jars and close immediately.
6. Makes approx. 6 glasses with 250 ml.