APRICOTSAM

Hello:
2 kg of ripe but still firm peaches (apricots or peaches – apricots give the classic taste and color, but peaches are also divine)
500 g – 1 kg of granulated sugar
Juice of 1 lemon (helps preserve the color and bring out the flavors)
(Optional: a pinch of salt – brings out the sweet flavor)
(Optional: 1 vanilla pod or 1 teaspoon vanilla extract for extra flavor)
(Optional: 1 packet of gelling agent, if you want to be sure of the thickness and want to finish faster, but it works without it)
Recommended:
Large, thick-bottomed saucepan or stockpot
Wooden canister
Canister jug
Clean jars and screw-top lids (at least 4-5 3-4 dl)
Funnel (optional, for easier filling)
Kettle or larger container to sterilize jars
Quote:
Sterilize the Jars 🧪
This step is essential for preserving the jam!
Thoroughly wash the jars and lids with hot, soapy water.
Traditional method: Put the jars (not the lids!) in a cold oven, turn on to 100°C and leave for 10-15 minutes after it reaches temperature. Boil the lids in water for 5 minutes, then remove with clean tongs onto a clean kitchen towel.
Quick method (if available): Dishwasher on high heat program, or boil the jars in water for 10 minutes.

Prepare the Peaches 🍑
Wash the peaches thoroughly.
Cut in half, remove the pits, then cut into smaller pieces (about 1-2 cm). You don’t need to cut them too small, because they will fall apart during cooking.
Cooking and Thickening 🔥