Prep Time 10′ Cooking Time 20′ Yields 2 jars
Ingredients
- 20 large apricots
- 800 g sugar
- Juice of 1/2 lemon
Instructions
- Choose ripe apricots without bruises.
- Wash the apricots thoroughly and remove the pits.
- Place them in a small, heat-resistant container with the sugar.
- Cover with plastic wrap.
- Leave in the refrigerator overnight.
- Stir the mixture once or twice during this period.
- Empty the mixture into a saucepan with a thick base.
- Once it starts boiling, reduce the heat and simmer over medium heat for about 20 minutes, until the jam coats the back of a spoon when immersed.
- During the final boiling, add the lemon juice and boil for 1-2 minutes.
- Remove from heat and fill sterilized jars with the hot apricot jam.
Enjoy!
Source: Argiro Barbarigou
