Peel them, remove the stone and cut them into pieces;
Wash, peel and cut the apple into pieces;
At this point, in a bowl with high edges, place the fruit pieces, the lemon juice and sprinkle everything with sugar;
Cover with a cloth and leave to marinate overnight;
The next day, put your pot on the stove and bring to the boil, leaving it to cook for 35-40 minutes;
Using a slotted spoon, remove any foam that forms spontaneously;
To check if your apricot jam is ready, place a small amount on the back of a spoon, let it cool a little, then rotate the spoon. If the jam drips off, it means it is not ready yet. If it does not drip, it is ready.
If you prefer a thicker and more gelatinous jam you can add a sachet of pectin;
Sterilize the preserving jars as this is clearly a product without preservatives, you can do this by putting them in the oven (without the lid) at 100 degrees for 15 minutes, or in the microwave filled with water (one at a time, or boil for 10 minutes in a pan);
Meanwhile, when the jam is still boiling, add the lemon juice, mix and pour into the jars, still boiling, leaving a 1 cm margin, then turn upside down (this will also sterilize the lid);
After that, label and store in the pantry (in a cool, dark place) where the apricot jam will have to remain for at least a month before it can be consumed. This time allows you to check for the formation of any mold, a sign that the sterilization and vacuum packing have not been successful;
After the necessary time you can consume your apricot jam. Excellent!!
