Apricot Jam with Raspberry Vinegar

For the apricot jam, smash the apricot seeds with a hammer, tie the white seeds in a muslin cloth. Scald the apricots hot and peel and pit them.

Put apricots and sugar in a pot (at least 7 liters pot) and let stand for half a day. Then slowly boil the apricots, add the sachet with the seeds.

After four minutes of boiling time, fish out the seed bag and stir in the vinegar, make a jelly test and fill into clean jars with twist-off lids.

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