How to make
I washed and pitted the apricots. I divided them into two halves.
I placed them in a suitable sized tray and sprinkled them with sugar. I left them to cool like that for an hour. Then I put them in the oven and turned it on to 300°F (150°C).
I baked them like this and stirred them once or twice, until the desired thickness was obtained. Five minutes before removing it from the oven, I added the citric acid.
I immediately filled the finished apricot jam into clean and dry jars and while it was still hot, I closed the jars and turned them upside down, until they completely cooled. It does not need to be sterilized!
The jam with unrefined cane sugar is ready.
