Apricot jam with lemon juice

Ingredients

• 3200 g apricots (weighed without pits)
• 2300 g sugar
• 40 ml lemon juice (from 1 lemon)

Preparation

1. Wash the apricots, remove the pits and put the fruit in a large bowl. 2. Put the bowl on the stove over low heat and stir now and then, because the fruit sticks to the bottom. Let it cook for 30 minutes, until it softens well. 3. If you want a smooth jam, pass the fruit through the hand blender until it turns to puree. You can also leave the fruit whole. 4. Add the lemon juice and 2300 g sugar all at once. Stir until the mixture is smooth and let it keep boiling. 5. As the foam forms, skim it off the surface with a spoon and set it aside. 6. Boil the jam for 20 minutes, until it reaches the consistency you want. All the while, wipe the rim of the pot with a damp cloth so the jam doesn't stick and brown there. 7. Put a plate in the freezer for 5 minutes, then put a small spoonful of jam on it. If the consistency is good after it cools, the jam is ready. If not, boil it some more. 8. Wash the jars and place them on a metal tray in the oven heated to 150 degrees for 30 minutes. Let them cool there. 9. Fill the sterilized, dry jars with hot jam. Place each jar on a metal tray or over a knife blade. 10. Screw the lids on tightly, turn the jars upside down and leave them like that for 15 minutes. Then wrap them in a thick blanket and let them cool slowly.