Summary

Ingredients

• 1 kg apricot (s), (apricots)
• 500 g preservin suar, 2: 1
• 1 tablespoon lemon juice
• 2 tablespoon schnapps, (apricot schnapps)
• 1 vanilla pod (s), (pulp)

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Instructions

1. Wash, core and puree the apricots. Stir in the pulp of a vanilla pod and lemon juice and let it steep for about 1/2 hour.
2. In the meantime, boil the glasses and their lids.
3. Now put a saucepan with the apricot puree and the preserving sugar on the stove and let it cook for about 7 minutes (make a jelly test !! - if the jam is still too runny, let it cook).
4. Finally, mix in the apricot schnapps and pour into the glasses straight away. Seal it while still hot and turn the jars upside down to cool.