Apricot Chili Jam

Chop the pitted apricots and mix with the preserving sugar. Cover and let stand for one night. The following day, remove the seeds from the mango, chop it and mix it in. Leave for 3 hours.

Then bring the mixture to a boil, stirring all the time. Make jam for 4 minutes. Stir in the chopped chilies. Bring the jam to the boil again, then empty into hot rinsed jars. Close with lid. Keeps unrefrigerated for several weeks.

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