Ingredients
Apricot puree, 1 kilogram
Sugar, ½ kilogram
Liquid honey, 5 tablespoons
Preparation
Pick out ripe and nice apricots. De-pit them and prepare a puree with the help of the blender. Place the fruit in a recipient along with the sugar and the honey and mix. Allow it to macerate until the next day. Then place the recipient out in the sun every day. Store in a jar at nighttime and place it back in the sun. Continue doing this for a week. The jam will be ready if the sun was strong enough in a week. Keep in the refrigerator.
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