Pit apricots and chop coarsely.
Mix well with the jelling sugar and leave covered for one night.
The next day, bring to a boil while stirring. Boil the jam for 4 minutes until bubbling. Then fold in the finely chopped lemon balm leaves (without stems).
Bring the jam to the boil one more time, then pour into clean jars while still hot and seal the jars.
Preparation Tip:
Instead of lemon balm, you can use mint.
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