Apricot Jam

For the apricot jam, wash the apricots, cut them in half, remove the seeds and cut the pulp into small pieces. Put the pulp into an unperforated cooking bowl, mix well with the preserving sugar and leave to infuse for a few hours.

Then cook in a steamer. Temperature setting: 100 °C Cooking time: 20 minutes While still hot, pour into clean jars, seal tightly and cover with a tea towel to cool overnight.

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