Apricot Jam with Apple

Ingredients

• 500 g ripe apricots
• 500 g apples
• 2 tbsp lemon juice
• 500 g gelesugar (2:1)
• 1 cinnamon stick

Instructions

1. 1.

   Wash the apricots, pit them and cut into large pieces. Wash the apples, peel, chop finely and mix with the lemon juice. Combine the apricots and gelesugar in a large pot and stir well. Add the cinnamon stick and let steep for at least 4 hours (best overnight).

2. 2.

   Then bring to a vigorous boil while stirring constantly. Boil bubbling for about 4 minutes, stirring continuously so the jam does not stick to the bottom of the pot. After 4 minutes, take a teaspoon of jam onto a small plate and wait briefly; if it has set it is ready, otherwise cook another 1–2 minutes and test again.

3. 3.

   Remove from heat, discard the cinnamon stick and puree. Immediately pour into hot sterilized jars, seal tightly. Turn the jar upside down and let cool for about 10 minutes. Then invert and allow to cool completely.