Put the stoned apricots in a pan with the jam Sugar and let them squeeze for a few minutes. Puree apricots and sweep through a sieve. Bring the mixture to the boil while stirring and cook for 4 minutes (make a gelling test!). Add chocolate and rum. When the chocolate has melted, immediately put the jam in prepared glasses and seal.
Tip: Stir in the roasted and chopped hazelnut pieces at the end of boiling