- Apricot - 3 kg of (6.6 lbs)
- Sweetener - 4 tbs
- Gingerbread Spice - 2 tsp
- Almond Liqueur - 1 oz
- Diabetic Bitter Chocolate - 5 dg
- Almond - 50 g of (0.1 lbs)
Wash the apricots well and remove the seeds. Mash the apricots and add the sweetener, the gingerbread spices, the almonds into a saucepan and cook until you reach a boil. stir for 5 minutes after boiling begins.
Wash the canning jars and set aside to dry.
Grate the chocolate and add to the apricot jam. Pour into canning jars, cover with lid and let sit 10 minutes before storing.
Also known as: Apricot Jam With Chocolate