Apricot jam without preservatives

For the apricot jam, choose fully ripe, sweet apricots. Wash the fruit thoroughly. Halve it and remove the stones. Cut it into smaller pieces and put it into a wider pot. Sprinkle with sugar and drizzle with lemon juice. Stir everything, cover the bowl and let it rest for at least an hour, until the fruit releases its juice.

Place the pot of fruit over a low heat and bring it to a boil. Cook, stirring occasionally, for about thirty to forty minutes. Skim off the foam as it forms. You know it is ready when a drop on a cold plate sets quickly and does not run. If you like a smoother texture, blend the mass with a hand blender.

Meanwhile, prepare clean jars and lids. Wash them thoroughly with hot water. You can also sterilize them in the oven or pour boiling water over them. Let them dry. Dry, warm jars are ideal for filling.

Fill the jars with the boiling preserve right to the rim and close them with a lid at once. Turn the jars upside down. Let them cool like this. A vacuum forms that keeps the contents even without preservatives. Store them in a cool, dark place, where they will keep for several months.