Preserve the sun in a jar with this sweet-sour jam:

APRICOT JAM

2000 g apricots (really ripe ones)
50 ml Cointreau (orange liqueur or just orange juice)
350 g sugar
3:1 gelling mixture (Dr. Oetker)
2 Tsp citric acid

Mix all ingredients in a big pot. Puree fruit-sugar mixture with an immersion blender. Cook for 7 minutes. Fill into sterile jars, close with lid and turn onto lid for 5 minutes in order to generate a vacuum.