Apricot Jam

Ingredients

• 1 kg ripe apricots
• 1.5 tbsp lemon juice
• 500 g gelatin sugar (2:1)

Instructions

1. 1.

   Wash apricots, drain well, halve and pit them. Blend fruit flesh with lemon juice into a fine puree.

2. 2.

   Add the fruit puree and gelatin sugar to a large pot and mix thoroughly. Cover and let sit for at least 1 hour. Heat the mixture over high heat while stirring until it boils, then simmer for 4 minutes, stirring constantly. Remove from heat. Clean jars and rinse hot, fill them with jam, seal immediately with screw caps. Briefly invert, then flip back and allow to cool completely.