Rinse apricots to get rid of impurities. Cut open and pick out and discard the core. Weigh apricots.
2.2 pounds Apricot, 3½ cups Sugar, 1 lemon
Cut the lemon into two and juice it. Keep the lemon halves.
Place apricots with sugar, lemon juice and lemon halves into a large pot and heat up.
Keep on high to medium heat. Bring the jam to a rolling boil (lots of foam) then take down the heat and simmer slowly. Stir occasionally.
Cook down jam until the fruits appear glossy and a bit translucent.
Take out lemon halves and discard. Blend jam to desired consistency.
Test if the jam is set by dropping hot jam on an ice-cold plate, the jam is ready if it doesn't run. If it runs, keep for some more time to cook on low heat and repeat the test until you have the correct consistency (stir and cook over low heat because jam will jump up). AND/OR use a candy thermometer. It sets at 220° Fahrenheit/ 105° Celius.
Fill your clean sterilized jam jars with the apricot jam up to the rim, close well with the lid and turn the jar upside down. Keep them upside down until you can touch them (they are hot!).
Store in a cool and dry place, away from direct sunlight.
1 serving = 1 Teaspoon, 70 servings is approximately 3-4 jars.
use fresh ore frozen apricots. Don't use canned fruits because it contains sugars and it's hard to tell how much. I don't peel my apricots because this jam gets blended at the end. You can peel yours if you want but it's extra work.
Be careful to not overcook your jam. Overcooked jam is stone-hard when cooled down. Hot jam is always liquid and that's misleading Hence why you need to do the ice-cold plate test or use a candy thermometer (see in instructions).
Store jam in a dry and cool place and keep away from direct sunlight. If you live in a humid tropical climate, please store the jam in the fridge.