2 kgr ripe apricots, washed and cleaned from the seeds
1/2 lemon (juice)
Take the washed apricots and place them for 2h in a colander to draw the fluids and water from washing.
Then put in a pot, the cover with the half sugar and leave through the night.
In the morning throw away the liquid that have made, add the remaining sugar and boil for 1h-1,5h until jam thickens. ATTENTION: Just started cooking, and seeing that it turns foam, subtract it and continue cooking.
Stir frequently and lower the heat to prevent sticking to pot.
In the last 2′-3′ of cooking, add the juice of half lemon.