Apricot Jam

To prepare apricot jam, start by choosing the apricots: choose ripe and unblemished fruits. Wash the apricots well and dry them using a cloth 1. Cut them in half, without peeling them 2, and remove the pit 3.

Cut them into wedges 4 and gradually place the cut apricots in a large bowl; add the sugar 5 and mix 6.

Cover the bowl with plastic wrap 7 and let it macerate for about 4 hours in a cool place. After the resting time, pour everything into a pot 8 and bring to a boil, stirring occasionally 9.

While the jam cooks, you can dedicate yourself to sanitizing the jars and lids. Occasionally check the state of the jam. The fruit will start to fall apart 10, and during cooking, it may be necessary to skim the jam, especially if the apricot skin has some small blemishes. After 30 minutes from boiling, your apricot jam should be ready 11: take a bit of the mixture with a teaspoon and let a drop fall on a plate; it should remain compact. This is proof that your jam is ready 12. If the drop slides off and is not compact, continue cooking, stirring frequently.

Once ready, you can jar the still-hot jam in the sanitized jars: fill the jars with a ladle, and if you prefer, you can also use a jam funnel 13, making sure to leave at least less than 1/2-inch of space from the rim of the jar. Screw the lids on tightly but not too tight, turn them upside down 15, and let them cool. The heat from the jam will create a vacuum seal, allowing the product to be preserved for a long time. Once the jars have cooled, turn them back upright 14 and check if the vacuum seal was successful: you can press the center of the lid, and if you don't hear the typical "click-clack," the vacuum seal has occurred. Your apricot jam is ready to be enjoyed!