Step 3

With a knife, carve the apricots in the center3.

Step 4

Open gently in the middle4.

Step 5

Remove the core in the center5.

Step 6

Cut them into slices6.

Step 7

Transfer the apricots to a bowl7.

Step 8

Pour sugar8.

Step 9

Squeeze the lemon through a sieve9.

Step 10

Mix all the ingredients well10.

Step 11

Cover with cling film11and let it rest in the refrigerator for at least 4 hours.

Step 12

After the resting time, pour the apricots into a pot12and cook over low heat for about 30 minutes, stirring frequently.

Step 13

You will have to obtain a creamy and thick jam13. Take a little with a teaspoon and drop a drop on a plate: if it stays compact, the jam is ready; if it slips away, continue cooking for a few more minutes.

Step 14

Transfer the hot jam into sterilized jars, close, turn upside down and leave to cool completely (the heat will help the formation of the vacuum). Leave to rest for 2-3 weeks and then enjoy as desired14.

storage

The apricot jam can be kept in sterilized glass jars for about 3 months , in a cool, dry place away from heat sources. Once opened, keep it in the refrigerator for up to 3-4 days.