Apricot jam

1 kg quartered apricots
1/4 cup lemon juice
1 kg sugar

Sterilize your jars in a 110°C oven for 15 minutes.
Wash and quarter apricots, remove stones and stems.
Combine the sugar with the apricots. Let sit for three to four hours.
Starting on a low heat, slowly increase heat and bring to a boil over medium-high heat, stirring occasionally until the sugar dissolves.
Once the mixture reaches a rolling boil, continue to boil it for 30 minutes, stirring frequently to prevent it from sticking.
Remove from heat and let sit for five minutes.
Fill jars, leaving 8mm (quarter inch) head space.
Wipe rims clean and cover with moistened cellophane and a rubber band.

To test when the jam is ready – While the jam is boiling, place a small plate in the freezer. Take the plate out of the freezer and drop a teaspoon of the jam onto it and let the jam cool down for about a minute. When it has thickened with a skin on top, and it wrinkles when pushed with a finger, it is ready to pour into the jars after letting it rest for five minutes.