Apricot marmalade

1. My apricots, remove the seeds, put them in a saucepan, cover with sugar, leave overnight.

2. After the specified time, we put the apricots on a small fire, bring to a boil, cook for half an hour, remove the foam during cooking. Then we remove the pan from the fire, leave it until the evening.

3. In the evening, we re-boil the apricots, but for a longer time, about two hours. In the process, we often stir so that the mass does not burn. After cooking the specified amount of time, we again leave the apricots overnight.

4. In the morning, re-cook for an hour, stirring as often to avoid burning, then grind the mass with an immersion blender. Homogeneous apricot jam is cooked for another half an hour.

5. We line the baking sheet with parchment, spread the hot jam in an even layer, leave it overnight. You can also speed up the process by drying a layer of jam in the oven at 100 degrees for one hour.

6. When the jam dries, generously sprinkle the layer with powdered sugar, roll into a tight roll, cut into pieces, roll each piece in sugar and spread on a serving dish.

7. Decorate the marmalade with apricot kernels, serve on the table.

Help yourself!