Apricot Jam

For the apricot jam, steam the apricot quarters without water until they break down and form a thick pulp.

Strain and continue cooking with jam sugar for about 20-30 minutes.

Then bottle. The apricot jam is ready when a drop of it no longer penetrates a standard sheet of blotting paper.

Skim off the forming foam of the apricot jam again and again with a silver or wooden spoon – and don’t forget to stir!

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