APRICOT JAM WITH LIQUEUR

APRICAO JAM WITH LIQUEUR
1 kg firm, ripe apricots, halved and stoned
75 ml water
750 g white sugar
15 ml liqueur or brandy
Place the apricots and the water in a large heavy-based saucepan and simmer, covered, for about 10 minutes or until the fruit is tender. Add the sugar and heat slowly, stirring occasionally, until the sugar has completely dissolved.
Boil the mixture repidly until setting point is reached, and skim, if necessary, to remove foam from the surface.
Cool the jam slightly, then stir in the liqueur.
Pour the jam into hot, dry, sterilized jars, cover with melted wax and seal immediately.

Recipe posted by Carol Elliott Claassen