Apricot and Orange Jam

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Wash the oranges in hot water, rub dry and tear off the peel into strips with a zest ripper. Peel the remaining orange peel so that the white skin is completely removed. Use a sharp knife to cut out the flesh between the parting skins.

2. 2

   Weigh 600 g of orange meat. Scald apricots with boiling water and blanch for about 2 minutes. Rinse the fruits cold and peel the skin. Halve and stone the apricots. Weigh 400 g apricot flesh.

3. 3

   Mix Gelfix with 2 tablespoons of sugar and stir well with orange meat, orange peel strips and apricots in a large pot. Bring everything to the boil while stirring over high heat. As soon as the fruits are bubbling, stir in the remaining sugar.

4. 4

   Bring the whole thing to the boil again, let it boil for at least 3 minutes while stirring constantly. Add the liqueur. Pour the jam into hot rinsed twist-off jars, close them and leave them on the lid for about 5 minutes.