INGREDIENTS
1 kg of fresh Apricots, washed, seeded & cut to halves
500 grams Sugar
1 fresh squeezed Lemon Juice
Jars for filling
INSTRUCTIONS
Wash Apricots, cut into halves, and deseed.
Mix apricots, sugar, and lemon juice in a large bowl, and soak for one day flipping the mixture frequently to combine with the sugar.
Add the apricot mixture to a cooking pot and cook at low medium heat. Skim the foam from the surface. Lower the heat when it starts to boil. keep cooking for 20 minutes.
Stir and keep skimming foam from the surface. Cook and stir gently until the apricot mixture thickens about 20 to 25 minutes. Remove from heat.
Spoon hot jam into hot sterilized jars, leaving about 1/4 inch of space on top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the edges of the jars with dry kitchen paper to remove any food remains. Top with lids.
Let cool then store in a cool, dark area.
