Wash and core the apricots and cut into small pieces.
In a saucepan with the saffron powder, reduce to a medium heat for about 20 minutes. Add the preserving sugar and simmer for another 5 minutes.
Then pass everything through a sieve and fill the mixture to the brim in glasses that have been rinsed with hot water. Turn upside down after closing.
Put in the refrigerator for 24 hours.
The jam is a wonderful taste experience. The saffron really comes into its own in the finish.
Mixed with mustard and a little olive oil, you get a delicious barbecue sauce. The jam is also suitable as an ingredient in a sweet salad dressing for exotic salads.
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