Apricot Jam

Method

1. Wash the apricots thoroughly.
2. Cut the apricots in half and remove the pits.
3. Blend the apricots (with skin) into a puree using an immersion blender or food processor.
4. Transfer the puree to a large pot and cook over high heat, stirring frequently.
5. After about 20-25 minutes, when the mixture starts to thicken slightly, add the sugar (700g per 2kg of apricots). Stir to dissolve.
6. Reduce heat to maintain a gentle simmer (small bubbles, not a rolling boil). Continue cooking, stirring occasionally, until the jam reaches the desired consistency (about 1 hour total cooking time).
7. To test if the jam is ready, place a small spoonful on a cold plate; if it sets and doesn't run, it's done.
8. Meanwhile, sterilize glass jars and lids.
9. Fill the hot jam into the hot sterilized jars, leaving a little headspace. Seal tightly.
10. Turn the jars upside down and let them cool completely to create a vacuum seal.