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Apricot Jam

6 servings

Ingredients

• 1 kg Apricots
• 1 kg sugar
• 5 g cinnamon, broken into pieces
• vinegar (a little)

Instructions

1. Peel, cut open, and pit the apricots.
2. Clarify the sugar and cook the fruit with a little vinegar, cinnamon, and some peeled apricot kernels, stirring constantly, until all pieces are cooked down.
3. If some liquid separates later, boil the jam down a little thicker again.
4. Warm the jars or cans before filling to prevent them from cracking, and fill the jam as warm as possible.

Modernized from a treasured 19th-century German cookbook.