Summary

Ingredients

• 1 kg apricot (s), aromatic
• 1 kg preserving sugar, :
• 2 lemon (s), untreated

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Instructions

1. Score the apricots crosswise, place in boiling water until the skin can be peeled off. Quench in cold water, peel, halve and stone.
2. Open 10 apricot stones with a nutcracker, boil the kernels in a small saucepan with water for 1 minute, drain and peel off the skin. Finely chop or grind the kernels.
3. Cut the apricots into small pieces and mix with the sugar. Wash 1 lemon with hot water, rub the peel, squeeze both lemons. Add the juice, zest and kernels to the apricots and let steep for 12 hours. If you don`t want any pieces of fruit in the jam, you can puree them now.
4. Bring the apricots with the leaked juice to the boil in a large saucepan, stirring until everything is bubbly. Cook the preserving sugar according to the package insert and pour into hot glasses immediately. Turn this 10 minutes upside down.