Adapted from my mother's recipe. Tart and not overly sweet.
Jean & Gwen Baker
for this recipe, make sure you do not throw away the apricot stones
16 cups ripe halved apricots with stones removed, (about 4 kg)
10 cups granulated sugar
1 lemon, squeezed
apricot, kernels from
In a bowl, place the halved apricots and pour the sugar on them.
Lightly toss to cover all the apricots and set aside.
Leave the apricots overnight to marinate in the sugar and release their juices.
Using a mallet or a hammer, break open the apricot stones, parboil and extract the white kernels.
Set them aside.
Place the apricot and sugar mixture in a pot and cook over medium heat until it comes to a boil.
Stir in the lemon juice.
Reduce heat and simmer while stirring for 20 ‚Äì 30 minutes, or until the apricots melt and the jam has a thick, sticky consistency.
Stir in the apricot kernels.
Cool the jam for 1 hour, then pour into jars.
Pour a bit of oil on the surface of the jam in each jar and leave uncovered until completely cool.
Seal the jars and set aside unrefrigerated.
*Once you open the jar refrigerate after use.