Apricot-Cranberry Preserve

Ingredients

• 3 kg fresh apricots
• 2 vanilla pods
• 100 g dried cranberries
• 750 g gelatine sugar (2:1)

Instructions

1. 1.

   Boil the apricots, shock them in cold water, peel, halve, pit, and cut the fruit flesh into large cubes. Split the vanilla pods lengthwise and scrape out the seeds. Mix apricots, vanilla seeds, vanilla pods, cranberries, and gelatine sugar in a large pot. Let it steep for about 30 minutes so some juice forms.

2. 2.

   Then bring to a boil while stirring and simmer for about 4 minutes until bubbling (gelation test!). Remove the vanilla pods and fill prepared jars with the jam. Seal them well, place the jars upside down for 10 minutes, then turn them right side up and let the jam cool completely.