Directions

1. Prepare the apricots: Wash, pit and quarter the apricots

2. Mix the apricotsand sugar: Place the apricot pieces in a large saucepan and mix with the preserving sugar. Add the lemon juice.

3. Mix and leave to rest: Stir well and leave the mixture to stand for about 30 minutes so that the sugar infuses the fruit.

4. Cook: Place the pan on the hob and bring the mixture to the boil, stirring constantly. Then reduce the heat and simmer the jam for 30-45 minutes over a low to medium heat. Stir occasionally so that nothing burns.

5. Puree: Once simmering, finely puree the jam with a hand blender until the desired consistency is reached.

6. Add the rum: Remove the pan from the heat and stir in the Inländer rum.

7. Carry out a gelling test: Carry out a gelling test by pouring some jam onto a cold plate. If the jam sets after a short time, it is ready. If not, boil for another 1-2 minutes and test again.

8. Bottling: Pour the hot jam into sterilised jars, wipe the rims clean and seal immediately.

9. Leave to cool: Turn the jars upside down and leave them like this for about 5 minutes, then turn them upside down again and leave to cool completely.