Traditional apricot jam

Ingredients for 1 servings:

• 1 kg apricot(s), aromatic
• 1 kg gelling sugar, 1:1
• 2 lemons, untreated

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes

with apricot kernels

Make a cross-shaped incision in the apricots and place them in boiling water until the skin can be peeled off. Rinse with cold water, peel, halve and remove the stones. Open 10 apricot stones with a nutcracker, boil the stones in a small pot of water for 1 minute, drain and peel off the skin. Finely chop or grind the stones. Cut the apricots into small pieces and mix with the sugar. Wash 1 lemon in hot water, zest and squeeze the juice from both lemons. Add the juice, zest and stones to the apricots and let stand for 12 hours. If you don’t want any pieces of fruit in the jam, you can also puree it at this point. Bring the apricots and their juice to a boil in a large pot, stirring constantly, until everything is bubbling vigorously. Cook according to the instructions for the gelling sugar and immediately fill into hot jars. Turn these upside down for 10 minutes.