Apricot jam

Prepare the ingredients. The amount of fruit and sugar for making confiture is the same.
The taste of the confiture also depends on the variety of apricots and the condition of the fruit. Apricots for confiture should be taken well ripe, juicy and sweet, so that they secrete enough pectin necessary for the density of the confiture.
Apricots are thoroughly washed with cold water, you need to wash them thoroughly, but carefully, so as not to damage the delicate skin of the fruit. Then the apricots need to be dried on a towel from excess moisture. Cut the apricots into halves, remove the bones, and cut the flesh into small pieces.
Put the chopped apricots in an enameled saucepan. We fill them with sugar so that it completely covers the fruit. Cover the pan with a lid and leave at room temperature overnight.
By morning, apricots will release juice, and sugar will practically dissolve. Mix the contents of the pan with a wooden spatula. We put it on fire. Bring the mixture to a boil, reduce the heat to a minimum. And cook the jam for 30 minutes. Periodically mix the jam, and remove the foam formed on the surface.
When the apricot slices are soft and will be kneaded with a spatula, turn off the fire. The readiness of the confiture can also be checked in another way. On a dry plate, you need to drop a drop of jam from a spoon. If it does not spread, then the jam is cooked.
We lay it out on sterilized jars of small volume in advance. Immediately roll up the lids and leave the jars in a warm place to cool. After cooling, we remove the jam for storage in a cool place.
It will only remain one fine winter day to open a jar of fragrant, tender and sweet apricot confiture and serve it to the table. Bon appetit!