Apricot Marzipan Jam

For the apricot marzipan jam, first peel the apricots (possibly scald them to make it easier). Remove the seeds and cut the flesh into small pieces. Put them in a pot with the preserving sugar and let them steep for at least 60 minutes.

In the meantime, cut the marzipan into small pieces.

Bring the apricots to a boil, mash and boil for at least 5 minutes until bubbly. Stir in the marzipan and bring to the boil again.

If the jelly test is successful, pour the apricot marzipan jam into sterile jars. Place on the lid for at least 5, invert again to cool.

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