Apple-apricot jam

Ingredients for 1 servings:

• 1 kg apples, sour
• 1 kg apricot(s)
• 500 g gelling sugar, 3:1
• 1 pack of citric acid
• 1 tsp orange peel, grated
• 2 tbsp orange juice
• 1 stalk(s) cinnamon

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 35 minutes

Peel, quarter, core, and dice the apples. Wash, halve, stone, and dice the apricots. Weigh out 1.5 kg of fruit cubes, mix them with the gelling sugar and citric acid in a tall saucepan, and let them stand for 1 hour (so the fruit draws its juices). Purée half of the fruit pieces in the pan with a food processor (if you don’t like it too chunky, purée the whole mixture or use a potato masher). Add the orange zest, orange juice, and cinnamon stick. Bring to a boil over high heat, stirring constantly. Once it reaches a rolling boil, continue to simmer over high heat for about 3 minutes, stirring constantly. Remove the cinnamon stick and immediately fill clean twist-off jars to the brim. Secure the lids tightly and turn upside down for 5 minutes. Important: Use a tall saucepan, as the mixture will bubble and splash a lot!