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Ingredients
- 5 kg apricots
- 1 ,5 kg caster sugar
- 1 tbsp vanilla paste
- 3 sacks (75 g) Haas Quittin pectine 3:1
- 150 ml Amaretto
Preparation
Step 1
Wash apricots halve and pit, place in a pot add most of the sugar and start to boil. Cook for about 30 minutes then add the pectin combined with the rest of the sugar, boil vigorously for a further minute. Take off the heat and stir in the liquer. Pour in sterilized little jars close tightly and put upside down for 5 minutes.