I got this apricot. Sweet things are really sweet and delicious, but there are a lot of sour ones because they are not ripe yet. Wash the apricot clean with a brush and soak it in vinegar water for 10 minutes, then drain it and remove the water.

Cut the apricot in half and remove the seeds. Apricots are easily separated from the flesh and seeds, so they fall off neatly.

Cut the apricot in half and cut it into small pieces.

When I took out the seeds and weighed it, it was 600g.

The apricot pulp is 600g, so when you make jam, you put in a 1:1 ratio of sugar, but I put in half of the sugar and boil it down for longer instead.

Add 300g of sugar to 600g of small cut apricot and mix evenly and leave for about 30 minutes

After marinating it for about 30 minutes, the sugar melted and the water came out a lot.

Put the moist apricot in a pot and boil it over high heat.

Remove the bubbles that float in the middle.

It has a shell, so if you just jam it, it can be rough, so grind it finely with a hand blend. The apricot is fully cooked and soft, so it grinds finely.

At first, it's very moist, so boil it over high heat. Apricot is a fruit with a lot of sour taste, so I didn't add lemon juice.

When it shrinks to a certain extent, open the lid and continue to stir so that the bottom does not lie or burn

If the jam concentration gets messy and spreads like this when you drop it in water, it's not enough, so it's boiled down more

If it doesn't spread like this and the shape is maintained, it's a good thing. Jjammy hardens when it cools, so don't boil it too thick

The concentration is right, the color is fine, and the taste is sweet and sour, so it's delicious

Boil it in water and sterilize it with hot water to dry it.

Put it in a hot sterilized glass bottle.

Apricot jam is done.