Jam from apricots

1. Rinse the apricots, dry them and, dividing them into halves, remove the seeds.

2. In order for the apricots to release more juice, I randomly pierce the halves with a fork, this is especially true if your fruits are ripe, but not overripe. Sometimes a little water is added to fruit and sugar for the same purpose, but I like it better when the process happens naturally - without the addition of liquid.

3. Lay the apricot halves in layers, sprinkling with sugar.

4. Leave the apricots for several hours at room temperature or in the refrigerator overnight until the fruit releases its juice and the sugar has partially dissolved.

5. Then place over medium heat and bring to a boil. Stirring occasionally and removing the foam, cook the future apricot jam for 30 minutes.

6. During this time, some of the apricots will boil naturally, but in order for the mixture to turn into real jam, it is necessary to additionally chop the remaining pieces of fruit. I use a mashed potato masher or an immersion blender. When chopping fruit with a blender, the jam becomes a little lighter and more airy.

7. The resulting apricot jam, stirring, bring to a boil. Turn off the heat and put it in sterilized jars, close with sterilized lids. Turn over and wrap until cool.

8. Sometimes, if the apricots are very ripe or even overripe, there is a lot of juice, and it may take a little longer for the jam to acquire the classic density and density. In this case, after boiling the apricots for 30 minutes and chopping them, I leave the jam to brew and cool overnight. The next day, I bring the mixture to a boil and, stirring constantly, cook for another 10-15 minutes until the desired density. Remember that hot marmalade will always be slightly thinner in consistency, but will thicken as it cools.

9. Apricot jam for the winter is ready! Happy tea!