Juicy Apricot Jam

• apricots↗1 ½ кг kg
• apple juice↗200 мл ml
• preserving sugar↗1 кг kg
• juice of 1 large lemon
• piece of butter

Step-by-step instructions

1. 1

   Place a few small plates in the freezer to chill. Halve the apricots, remove the pits, chop the flesh and place it in a large saucepan. Add the apple juice, stir and bring to a boil. Reduce the heat and simmer for 10 minutes until the apricots become soft.

2. 2

   Add the sugar and lemon juice, stir and cook over medium heat until the sugar dissolves. Increase the heat and boil for about 20 minutes until the jam thickens. Test the set by placing a small amount on a chilled plate: if the surface wrinkles easily under a finger, the jam is ready; otherwise cook for another 5 minutes and test again.

3. 3

   Remove the saucepan from the heat, skim off the foam and add the butter, stirring quickly until it melts. Let the jam cool for 10 minutes, stir again and pour into warm sterilised jars. Seal the lids, label them and store in the refrigerator for 4–6 weeks.