How to make
Clean the apricots, halve them, remote the pits and cut each half into 3 parts. Optionally, crush the pits and use the nuts for your jam.
Pour the fruits into a large oven dish and bake in a preheated 340°F (170 °C) oven until they take on a light crust and the juice evaporates a bit.
Add the sugar and stir carefully. Lower the heat to 300°F (150 °C). Continue baking, while stirring carefully at regular intervals until the sugar dissolves. Also be sure to remove the foam.
Bake the jam until it reaches the standard consistency - when you put a drop of it in a plate it must not run. Add the citric acid and stir. After 5 min., take it out and immediately distribute into dry jars. Close tightly with caps.
