Ingredients:

• 3 kilos of ripped apricots
• 2.5 kilos of sugar
• 1/2 a cup of lemon juice

Method:

• Wash the apricots under plenty of running water.
• Open the apricots in half and remove the pit.
• In a large pot place one layer of apricots, one layer of sugar and the lemon juice.
• Continue placing a layer of apricots and a layer of sugar until all sugar and apricots are gone.
• Cover the pot with a thin cloth so nothing falls inside and leave overnight.
• The next day place the pot on medium heat and boil.
• It may be needed to be skimmed but not after the first boil because the foam is just sugar.
• Boil the jam for about half an hour after the first boil.
• The longer you boil it the darker it will get.
• As soon as you see that the syrup is getting thicker, you can try it by taking some of the syrup with a spoon, pour it in a small plate, tilt it a little bit and if the syrup is runny and sticky, the apricot marmalade is ready.
• If you want your jam to be thicker, just let it boil for a few more minutes.
• Remove from the fire and let it cool down completely.
• When it cools down it will get a little bit thicker.
• After it cools down place the apricot jam in jars and refrigerate.
• The apricots remain intact with their golden color and when you spread the jam on the bread the apricots dissolve.
• Change amounts in the ingredient list for more or less jam.