Apricot Jam

Ingredients

• 1 kilogram apricots (pitted)
• Half a kilogram sugar

Method

1. Wash the apricots and leave them to drain well in a colander to get rid of all the water.
2. Place the apricots in a deep bowl and sprinkle the sugar over them. Leave them to soak in the sugar for at least 5 hours until the juices inside the fruit are released and the sugar dissolves.
   Timers: 300 min
3. Place the apricots in a large pot, making sure the apricots do not fill more than half the pot, because the jam will foam as it boils and a white froth will form on top.
4. Keep the pot over high heat, stirring constantly, and skim off the froth from the surface whenever it appears.
5. After removing all the froth from the top, reduce the heat and leave the apricots on the stove for only 30 minutes, stirring occasionally.
   Timers: 30 min
6. Once the apricot jam has cooled, place it in a tightly sealed jar.
7. Note: Do not add lemon juice or citric acid to apricots, unlike other jams.
8. You can remove the jam from the heat immediately after skimming off all the froth, provided you pour the jam into a wide tray and leave it in the sun for several days. This way you will get a jam with a golden color, which is more beautiful than the color you get if you let it boil for 30 minutes.
   Timers: 30 min
9. A recipe for apricot jam from a friend of the Shou Tabkhin Today website
10. Ruwida Al-Hajj Rifa'i
11. For more delicious jam recipes, try Zafir or Bousfir Jam
12. Click the link to make Strawberry Jam