Pitted Apricot Jam with Almonds

Cooking method

1. Step 1:

   

   Use apricots that are ripe but not soft or overripe—the pit should come away cleanly. Wash the apricots, cut them in half along the seam, and remove the pits.

2. Step 2:

   

   Put the apricot halves in the pot you'll cook the jam in, layering them with sugar—a layer of apricots, a layer of sugar, and so on.

3. Step 3:

   

   Cover and leave for 5–6 hours. The apricots will release their juice.

4. Step 4:

   

   Set the pot of apricots over the heat and boil for 5–7 minutes. Then take it off the heat and let it cool. Heat it again, boil for 7 minutes, and cool once more. Stir the apricots gently with a wooden spatula so they hold their shape instead of turning to mush.

5. Step 5:

   

   For the third time, set the apricots over the heat, bring to a boil, and add the almonds (rinsed first) to the jam. Boil for about five minutes.

6. Step 6:

   

   Ladle the jam into sterilized jars prepared in advance and seal the lids for winter. Turn the jars upside down and leave them to cool in the open air.