Wash the apricots, cut in half, stone and cut into large pieces. Squeeze the limes and mix with the preserving sugar. Put the apricots and the orange liqueur in a saucepan and bring to the boil. Add the gelatinous sugar and let it simmer for 3-5 minutes.
Finely puree the jam with the blender. Make a jelly test (put some jam on a cold plate. Wait a moment, then hold the plate at an angle. If the mixture runs out, the jam has to be cooked 1-2 minutes longer. If it becomes firm, it can be cooked In the jars (6 jars with 100 ml content and 1 jar with 150 ml content are filled and sealed. SHtbspF LIFE: unopened about 3 months
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