Apricot Jam with Marzipan Pieces

For apricot jam with marzipan, wash the apricots thoroughly. Use only fruit that does not have chipped spots. The very best fruits are those that are very close to complete ripeness.

Pit the apricots and divide them into smaller pieces.

Mix the apricot pieces with preserving sugar and let them marinate well for a few hours.

In the meantime, cut the marzipan into small pieces. This works best if you sprinkle some confectioner’s sugar over the marzipan, so it doesn’t stick to the knife as much.

Now bring the apricot jelly sugar mixture to the boil and continue to boil for a few minutes. Keep stirring well. Stir in the marzian and let it boil.

Then blend the apricot jam with a hand blender. If you want to have a very fine consistency, press the apricot jam through a liquid soap.

Then make the jelly test.

Quickly pour into the prepared, sterilized jars, pour a little alcohol over them, light them on fire, pour them well and turn them upside down for a few minutes.

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