Raspberry-Apricot-Jam

Ingredients for 12 servings:

• 100 g almond(s), chopped
• 1,000 g apricot(s)
• 600 g raspberries
• 750 g gelling sugar, 2:1
• 2 tbsp lemon juice
• ½ tsp bitter almond flavoring
• 3 tbsp liqueur (almond liqueur)

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Roast the almonds in a dry pan until light brown. Remove and let cool. Cut the apricots crosswise, pour boiling water over them, and let stand for 30 seconds. Rinse with cold water and peel off the skins with a sharp knife. Pit the apricots and cut into fine wedges. Sort the raspberries, but do not wash them. Finely puree half of the apricots and half of the raspberries using a hand blender. Bring to a boil in a large saucepan with the remaining fruit, the almonds, gelling sugar, and lemon juice, stirring constantly, and simmer for 3 minutes. Test for setting. Stir the bitter almond flavoring and liqueur into the hot jam. Immediately fill jars with the jam while it is still hot and seal.