Apricot Jam

For the apricot jam, pour boiling water over the apricots, allow to steep briefly, rinse with ice cold water and then peel off the skin. Then remove the seeds and cut the apricots into pieces.

Wash the lemon hot and cut thin strips from the peel with a zest cutter, then squeeze the lemon. Put the apricot pieces, lemon zest and juice (including the fruit residue that comes out when squeezing) and jelling sugar in a bowl and mix well.

Cover the bowl and place in a cool place (but not in the refrigerator) for a few hours (preferably overnight). Then finely puree everything and put it in a saucepan, bring to a boil while stirring constantly and boil for about 4-5 minutes.

Finally, pour the apricot jam into sterile preserving jars, close them tightly and turn them upside down for a few minutes.

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