Confiture d’abricots

Ingredients

• Apricots, orchard-grown and well ripened, with their kernels
• grammes loaf sugar per 500 grammes fruit
• decilitres water per kilo of sugar

Instructions

1. Halve the apricots; crack the stones, blanch the kernels and split them.
2. Allow 375 grammes of loaf sugar per 500 grammes of fruit; put it in the pan with 2 decilitres of water per kilo of sugar.
3. When the sugar has dissolved, boil it a few minutes and skim it well.
4. Add the apricots and cook over a moderate fire, stirring almost continuously — above all at the end, where the jam is likelier to catch.
5. Take it off the fire as soon as the cooking is at the nappe.
6. Mix the kernels into the jam and pot it.