1. First sterilize the glass jars* and lids – either by boiling them in plenty of water or heating them in the oven. Be careful with the lids, they might not withstand the same heat as the glass jars. Set aside and let dry.

2. Wash the apricots, dry them, and pit them. Cut the apricots into smaller pieces.

3. Combine xylitol, gelling powder (Gelierfix) and vanilla powder and add this together with the apricots and lemon juice to a (taller) saucepan. Mix to combine then purée everything using an immersion blender*.

4. Bring the mixture to a boil, then let it boil vigorously for about 4 minutes while stirring constantly. Do a gelling test (using a small plate) – if the jam sets quickly, it is ready to be canned. If not, simply cook it a tiny bit longer.

5. Transfer the jam to the prepared glass jars and seal them tightly immediately. There is no need to turn the jars upside down. Let them cool completely. Store the jars in a cool, dark place (e.g. basement). If you worked with clean equipment, the unopened jam should keep for at least 1 year. Once opened, store in the fridge and consume within 2–6 weeks.