Wash the apricots, halve them, and remove the pits.

Cook them with just a little water for 5–10 minutes until soft.

Purée them finely with a hand blender or regular blender.

Mix with approx. 350 g gelling sugar and cook for another 5 minutes. Taste the jam and add more sugar depending on the sweetness/acidity of the apricots.

Do a gelling test: place a spoonful of jam on a cold plate and let it cool. If it sets, it’s ready to be jarred. If it’s still too liquid, cook it longer and add a little more sugar if necessary.

While still hot, pour into sterilized jam jars using a funnel, and seal immediately with sterilized lids.