Apricot jam

1. Choose very ripe apricots. Rinse them, pit them and cut them into pieces. Weigh them.
2. Squeeze the lemon to extract the juice.
3. Place the apricots, sugar and lemon juice in a jam basin, mix and leave to macerate for a few hours.
4. Bring to a boil. From this moment, count the cooking time: 7 minutes with gelling sugar, otherwise 15 to 20 minutes.
5. Maintain high heat and stir often.
   
6. Skim then immediately proceed to put them in jars, close them and turn them over for 1 minute, then put them right side up to let them cool.

Tip : To check if the jam is ready, pour a few drops onto a very cold plate. Tilt the plate: if the jam flows slowly, it means it has the right consistency!