Jam with lemon and apricots for winter

Break the washed apricots into halves, remove the bones. If the apricots are large, then cut them into 4 parts, if small, you can leave 2 halves.

Put the apricots in a jam-making bowl, cover with sugar, squeeze the juice out of half a lemon. Hold until a little juice appears and cook for about one hour until thickened.

You can put apricot jam in sterilized jars and roll it up for the winter.