Apricot jam

The doses given are for about 2500 g jam.

Sugar by weight will be equal to that of the pulp obtained with the apricots.

Wash, split in two and pit apricots private, place them in a saucepan with the water and cook for about 15 minutes.

Pass through a sieve or food mill and weighed the pulp obtained, which will again in the pan with equal amount of sugar.

Cook till you get a good density.

To determine the correct density, just dip it in the back of a jam spoon: lift it and, if the mixture that remains stuck falls forming large drops, the jam is ready.

Pour the jam in glass jars and only when completely cooled, cover with parchment diskettes and close tightly.

Keep the jam in a dry and ventilated place, possibly in the dark.