Apricot-Vanilla Jam

For the apricot-vanilla jam, wash the jars and lids, boil and disinfect with apricot brandy. Wash and dry the apricots, cut the fruit into halves.

Peel off the skin and remove the pit. Cut the pulp into small pieces or puree with a blender. Keep sprinkling with lemon juice. Mix the jelly sugar with the apricot mixture and leave to infuse for about four hours.

Boil the apricot mixture for 4-5 minutes until it is ready to jelly. Skim off any foam that appears. Add vanilla and stir in.

Fill the apricot-vanilla jam as hot as possible, to the brim, into the prepared jars and seal immediately.

Preparation Tip:

For the jelly test, put some jam on a porcelain plate, it gels the apricot-vanilla jam can be filled into jars.

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