3 kg of ripe apricots
2 kg of crystal sugar

Cut the apricots in small pieces. Put all in a large pan with the sugar and dissolve it with the fruits.

Let simmer for 1 hour, stirring regularly.

To verify proper cooking :

  • take some hot jam in a tablespoon.
  • Let cool it for a few seconds
  • Pour the jam that should be the consistency of a thick syrup.

Put the jam in little pots, close tightly well and let them cool upside down.