Apricot jam

Ingredients for 1 servings:

• 1.3 kg apricot(s), pitted 1 kg
• 1 lemon(s), untreated
• 1 vanilla pod(s)
• 500 g gelling sugar, 1:2
• 1 tsp anise, lightly roasted

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Wash the apricots, remove the stones, and cut into small cubes. Wash the lemon in hot water and grate it dry. Grate 1 teaspoon of the zest and squeeze out the juice. Puree one-third of the diced apricots. Mix the apricot puree, apricot cubes, lemon juice, and zest with the halved vanilla pod and the gelling sugar in a large saucepan, cover, and refrigerate overnight. Bring the fruit mixture to a boil while stirring, then simmer gently for 4 minutes. Don’t forget to test for settling. Add the lightly toasted aniseed to the apricot mixture and remove the vanilla pods. Pour the jam into hot, rinsed jars, seal, and turn upside down for 5 minutes to create a vacuum. Turn the jars upside down and do not move them for at least 12 hours. Attach the appropriate labels to the jars and store in a cool, dark place.