Homemade Apricot Jam

Good apricots are hard to find, and ones with the aroma of the old days are now completely impossible. The other day I bought some fairly good ones and made jam. I adapted a recipe I had written down to my own taste. Here it is — it makes about 3 jam jars, hehe

Ingredients:

- 1 kg apricots

- 500 g sugar

- Juice of one lemon

- 1 cinnamon stick

- 1 strip of lemon peel

Method:

Wash the apricots, remove the stones, weigh them, cut them into sixths and put them in a pot that can go on the heat.

Add the sugar (half the weight of the fruit), drizzle with the juice of one lemon and leave to rest for 2 hours, stirring from time to time, without heat. You'll see the fruit releasing its juice and the sugar dissolving, leaving the fruit in a fairly thick syrup.

Now it's time to turn on the heat, not too high, and add the cinnamon stick and the lemon peel; if you don't want the aromas to be too noticeable, you can wait and add them in the last 20 minutes. Stir from time to time so it doesn't stick. I don't like to blend it: in this time it breaks down quite a lot. Cook it for 30-40 minutes in total; if you leave it longer it will get thicker.

When the jam is to your liking, you can test it by letting a little cool down to see if it's thick enough, because it thickens as it cools.

Then all that's left is to put it in sterilised glass jars if you want to keep it for a long time; otherwise, keep it in the fridge and eat it over the following weeks.

Fill the jars, which you will have boiled for 10 minutes, close them tightly and boil them for 10 minutes covered with water to create a vacuum. Some people don't boil them and instead leave them to cool upside down, also to create a vacuum and remove any air that may be inside.

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