Apricot liqueur

400 grams of white sugar candy
1 cinnamon stick
1 clove
1 piece of mace
1 liter of old gin
1 orange peel
500 grams of apricots
Canning jar (2 liters) Sealable
bottles

1. Wash the apricots and cut them in half.
2. Break the apricot kernels with a hammer.
3. Place the apricots alternately with the sugar in the jar.
4. Add the cinnamon stick, mace leaf, seeds, zest and cloves.
5. Add the old jenever.
6. Make sure the apricots are 2 cm below the liquid.
7. Close the jar tightly.
8. Shake the jar once every 14 days.
Do this until the pot has been standing for 8 to 12 weeks. 9. Strain the liqueur through a cloth and pour into bottles.
10. Close the bottles tightly.
11. Leave the liqueur for another month or two.