Pour 250ml of boiling water over the dried porcini mushrooms and let stand for 15 minutes.
Peel and finely chop the onions and garlic.
Heat 4 tablespoons of oil in a saucepan and fry the onions until translucent. Add garlic after 3-4 minutes and sauté.
Add tomato paste to the onions and roast.
Drain the mushrooms and collect the water. Finely chop the mushrooms, also add to the onions and fry for 2-3 minutes.
Deglaze with red wine and also add the mushroom water.
Add the bay leaves, juniper, allspice, 1 teaspoon pepper and 2 teaspoons salt and cook for 45 minutes with the lid closed.
After 45 minutes, the mushrooms and onions should be soft. Then take out the bay leaves, juniper and allspice and puree the sauce.
Drain the jackfruit and add to the red wine sauce. Cook in the sauce for 35-40 minutes until soft.
Finally add the apricot jam and salt to taste.