Wash the apricots, remove the stones and puree them. Advice: In order to have fruit pieces, don’t mix the apricots too smoothly. Add the lemon juice, the vanilla seeds, the rum and the lemon zests and let it cook for 10 to 12 minutes. Stir in between. Make a jelly test and immediately fill the jam into clean glasses. Turn the glasses upside down while cooling.

Tip: Jelly test: Put one to two teaspoons of the hot jam on a cold plate. If the jam begins to solidify after about one minute, the jam is ready to be filled in glasses. If not, let it cook a little longer.