|Apricot jam made with sugar and apricot and salt|
Today I went to store, the apricot sold for $1.50 per pound comparing to the peek season of $0.50 per pound. But today's ones were mature and firm, perfect for making jam.
2 pounds of jam,
1/2 pound of sugar,
a pinch of salt.
open apricot with hand, take out seed, put into pot,
add salt, sugar,
cook in slow fire for 3 hours or until the water evaporated enough.
Keep stirring from time to time. It avoids burnt bottom and accelerate the evaporation.