1,5kg fresh apricot – without seeds
Cut seedless apricot pieces in to cubes. Put them in a pot. Add sugar on top, then wait for about an hour. After seeing sugar is melting away stir all with a spoon and turn heat on in medium-low.
Let it cook slowly. Don’t forget to stir once in a while.
When light yellow bubbles on it with a spoon remove all from top.
When those bubbles become darker color keep a plate a side. Squeeze the lemon juice in apricot jam and stir all.
With a spoon try to drop one blob to plate and if the drop stays hold it means your jam is ready. If the drop outstretches keep cooking.