Apricot Jam with Lemon Balm and Honey

For the apricot jam, wash and pit the apricots and blend with a hand blender. Remove 1/4 l of the fruit puree and mix with the lemon juice, agar-agar, lemon balm leaves, maple syrup and honey.

Bring the rest of the fruit puree to a boil in a large saucepan, add the fruit mixture with the other ingredients and boil together for 3 minutes.

Immediately pour hot into clean jars and seal tightly.

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