Apricot Tonka Bean Jam

For the apricot tonka bean jam, wash the jars and lids, boil and disinfect with apricot brandy. Grate the tonka bean (1 tonka bean weighs about 1.3g) on the nutmeg grater.

Wash and dry the apricots, cut the fruit into halves. Peel off the skin and remove the pit. Cut the pulp into small pieces or puree with a blender. Keep sprinkling with lemon juice.

Mix the jelly sugar with the apricot mixture and let it infuse for about four hours. In a wide saucepan, boil the apricot mixture for 4-5 minutes (instructions on the sugar package), until jellied (skim off any foam that appears).

Add the grated tonka bean and stir. Pour apricot tonka bean jam as hot as possible, to the brim, into the prepared jars and seal immediately.

Place the jars upside down on a cloth for 8 minutes. Then invert the jars again and allow to cool. Store in a cool and dark place.

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