• 1.4 kg apricots
• 1,5 kg jelly sugar Zahira
• 200 g of noisette chocolate
• 1 shot rum
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
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