How to make
First, prepare the jars and lids by washing them well and letting them dry.
Dissolve one tablespoon of baking soda in a deep bowl of water and soak the apricots several times for about 5 minutes.
We do this to make sure that the fruit is well cleaned from dust, nitrates, etc.
Then run them through cold water to wash them well.
Remove their stones, cut them and put them in the pot.
They are put on the stove on a high heat and closed with the lid to release the juice without having to add water.
Leave it like this until it thickens.
Taste it and shortly before it has reached the desired thickness, add pectin to which you have added a few tablespoons of the juice from the jam and have mixed until the pectin liquefies and dissolves.
Then, in a slow thin stream, while stirring continuously, add it to the apricot jam.
It is left to thicken a little and only then start pouring the sugar-free apricot jam into the jars.
