Apricot jam: preserves to be enjoyed all year round!

INGREDIENTS
2 kg (8 cups) of fresh apricots, pitted and sliced in half
1 kg (5 cups) of sugar

METHOD
1. Put apricot halves into a large thick bottomed pan. Pour the sugar on top. Set aside at room temperature for 5 hours.
2. Put the pan on the stove over the low heat. Cook apricots for around an hour, stirring and removing foam from the surface consistently.
3. When the jam thickens, pour it into clean jars and cover it with lids (do not screw them on yet!).
4. Cover the bottom of the pot with a kitchen towel and carefully place jars on top. Pour in warm water and place the pot over medium heat. After the water comes to a boiling point, sterilize the jars for 15 minutes. Carefully remove jars from the water and tightly screw on the lids.
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