Directions

1. Prepare the fruit:
   Wash, pit, and finely chop the apricots. Place them in a large, wide pot.

2. Mix with sugar and lemon juice:
   Add the lemon juice and gelling sugar. Stir well and let sit for about 15 minutes so the sugar starts to dissolve.

3. Bring to a boil and cook:
   Heat the mixture over medium-high heat, stirring constantly. Once it reaches a full, rolling boil, cook for 8–10 minutes, stirring often. The jam will start to thicken and turn glossy.

4. Check for gel point:
   To test the consistency, place a small spoonful of jam on a cold plate. Let it cool for a few seconds, then push with your finger – if it wrinkles slightly and holds its shape, it’s ready.

5. Add rum and blend (optional):
   Stir in the Austrian rum at the very end. For a smooth texture, blend with an immersion blender before filling.

6. Jar and seal:
   Pour the hot jam into sterilized jars. Seal immediately and turn upside down for 5 minutes to ensure proper vacuum sealing.