1 pound of ripe apricots
800 g of sugar
1 lemon to stop crystallization
1 stalk Pelargonium Graveolens
Clean the apricots and cut them into 2 or 4 pieces, place them in the saucepan and cover them with the sugar. Leave them all night to release all their juices. The next day we put them over heat, and when they boil, we skim them and lower the fire until it thickens. To see if our jam is sufficiently set, after 20 minutes of boiling, put a little on a saucer and let it cool down. If necessary, continue to boil, and repeat this step. When our jam is ready, we turn off our heat and pour the lemon and Pelargonium Graveolens. When it is cooler, put it in well sterilized jars.
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