Apricot jam with rum

Ingredients:

500 g dried apricots

1 l water

80 ml lemon juice

1 kg sugar

2 Art. l. rum (dark)

Combine apricots, water and juice in a large saucepan, bring to a boil. Reduce heat and simmer, covered for 30 minutes until the apricots are soft. Add sugar, stir, without removing from the heat until the sugar has dissolved.

Simmer, stirring occasionally, about 15 minutes, until the sugar dissolves. Add rum. Pour the hot jam into sterilized jars, seal while still hot jam.