Apricot jam with pits

Wash the apricots, dry them, cut in half, discard the pits. Weigh the clean halves, sprinkle with sugar in a bowl, shake it.

When the apricot juice finally melts the sugar (depends on the variety and ripeness of the fruits), send the pot for the first boil. Keep the fire low and attention high. If the fruits are juicy, the syrup will start to increase literally before your eyes. A great sign! Shake the pot and swirl it so that the foam gathers to the center - remove it all completely, turn off the heat and let the jam rest. One or two hours or until morning, it's up to you.

Pour boiling water over the apricot kernels and let them sit for two hours. The kernels will easily pop out of their skins afterward — just squeeze them gently from the sides.

Second boiling. While waiting for bubbles to appear, we swirl the basin several times. The syrup gradually thickens, turning amber-terra cotta in color, with a honey aroma and a hint of sharpness. Collect all the foam, add apricot kernels, a tablespoon of finely chopped lemon zest, and grated nutmeg. Check the syrup with a drop. Did we get the perfect lens? Turn off the heat.

Brew strong ivan-tea or senchu for apricot jam, serve with cottage cheese mini-vatrushkas, meringue with almond cream, or cherry cake.