For the apricot jam, first rinse, pit and chop the apricots. Add the sugar and heat. Boil the jam for four minutes, puree if necessary, and pour into sterilized jars while still hot.
Dip the screw-top lids in apricot brandy to seal the jars germ-free. Screw the lids on tightly. Allow the apricot jam to cool.
Preparation Tip:
For exceptionally fine apricot jam, skin the apricots before processing. Cut the washed apricots crosswise and place them briefly in boiling water. When the skin begins to separate, remove apricots from the water, rinse with cold water and remove the skin.
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