John Myers
Ingredients for 4 servings:
- 2 kg apricot(s)
- 500 g sugar, possibly more
- 500 ml orange juice
- 40 ml apricot schnapps, can be omitted
Instructions
Working time approx. 50 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 5 hours; Total time approx. 5 hours 55 minutes
Wash the apricots, drain, halve, and pit them. Place them cut-side down in a large saucepan. Sprinkle the sugar between the apricots. Pour over the orange juice and simmer on low heat for about 4-5 hours. Do not stir. When the mixture has reduced to about two-thirds, you can start stirring. Purée the apricots with an immersion blender. Now increase the heat to a slightly higher level, stirring constantly, until the desired consistency is reached. To test the setting, chill a plate in the freezer to determine how spreadable the puree is once cold. This can take up to an hour. Stir in the apricot schnapps. While still hot, pour into twist-off jars, seal immediately, place on the lid, and let cool.
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