Clean heat-resistant jars well for the jam.
Rinse the glasses well with vinegar essence. This prevents the infestation of mould.
Wash the apricots well under running water.
Halve the washed apricots.
Using light pressure, remove the apricot kernel from the half of the apricot with your fingers.
Cut all apricots in half, stone and place ready.
Grate the lemon zest or lemon grater from the lemon peel with a grater.
Squeeze the lemons for lemon juice.
Scrape the pulp from fresh vanilla beans: Press the vanilla pod flat with a knife, then cut it open and scrape the pith of the pod away from your fingers.
Pour the lemon juice, lemon dust, vanilla pulp and scraped vanilla pod into the pot.
Add the prepared and pitted apricot halves.
Use gelling sugar 2:1: here 3 kg apricots and 1.5 kg gelling sugar.
Add the jam sugar to the apricots, lemon juice, lemon grater and vanilla in the pot.
Slowly bring the apricots and other ingredients to the boil while stirring.
Simmer the apricots on a low heat for about 20 minutes until the fruit is tender.
Finely chop the jam with a hand blender. You can take out the vanilla beans that have been boiled along with the jam beforehand.
Now carefully pour the prepared apricot jam into the heat-resistant glasses using a ladle while boiling hot. You can also fill the jam into a beak cup and then pour into the glasses. Clean the edges of the jars well with a new, clean cloth.
Quickly close the jars with the hot jam so that a vacuum is created and the jam remains sterile.
Finest apricot jam is now ready for you and all your loved ones. Enjoy your meal!