Apricot Sour Cherry Jam

Wash the sour cherries, drain well, remove the stalks and seeds, and grind in a blender until mushy. Wash and pit apricots and cut into small pieces. Mix sour cherry puree, apricot pieces and Viennese jelling sugar well in a large saucepan and refrigerate. Bring to a boil while stirring, boil for 6¿8 minutes until bubbly. Make a jelly test. Remove the pot from the heat, refine the jam with apricot liqueur, immediately fill into prepared jars and seal.

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