Very easy and tasty homemade Apricot Jam made with three ingredients:
🍑 4 3/4 cups/900 grams pitted apricot 
🍚 3 cups/600 grams sugar
🍋 Juice of half a lemon

As a general rule, when I make jam, I follow the 10/7 ratio formula. So for every kilo of fruit, I use 700 grams sugar; this amount can of course be adjusted to taste. 
I like to toss the fruit with the sugar, cover and refrigerate it overnight so it can release its juices, then I cook it in its own syrup without having to add any water. 

🍑 start off with rinsing apricots under running water. This step is very important because we use the skins as well, so you want to make sure you clean them thoroughly.
🍑 Cut apricots in halves and remove the stones. 
🍑Transfer them to a bowl toss with the sugar, cover and refrigerate overnight. This will allow the apricots enough time to release and soak in their juices and will greatly complement the flavor of the jam.
🍑 On the next day, transfer the apricot halves and all their juice to a deep pot and cook on medium heat while stirring constantly to ensure that all the sugar dissolves.
🍑 Bring the jam to a boil and skim all the foam that forms on top.
🍑 When the apricots start turning into a mushy mixture, reduce heat to medium-low and add the juice of 1/2 a lemon. 
🍑Continue cooking the jam while stirring occasionally to prevent it from sticking to the bottom of the pan.
It will take about 35-40 minutes for it to thicken and reach the right consistency.
🍑 When the jam is ready, set it aside for just 10 minutes, to allow the fruit pieces to be evenly distributed, then transfer the jam to sterilized jars and seal immediately.
Bon Appétit ❤️

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Bon Appétit ❤️

MADE WITH LOVE!
RUBY

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