Every year my mom and me prepare preserves together. The favourites are strawberry, peach and apricot. I always buy apricot in Hungary because they have such a fabulous aroma. It is an old Hungarian type of apricot called rose apricot with a beautiful fragrance, mmm lovely. Intense taste, wonderful colour. I always have some packs frozen so I thought to prepare some more apricot jam, that I am going to submit to a great blog event organised by Pixie from You Say Tomato, I Say Tomato and by Rosie from Rosie Bakes A 'Peace' of Cake.
5 kg apricot
3 kg sugar
Half apricot and remove the core. In a big pot add sugar over the fruit and cook for 20 minutes after it started to boil. When it is still hot add jam in glasses and cover with the top. Tuck glasses in a cloth and let it cool them that way for two days.