APRICOTSAM

Put the cut peaches in a large, thick-bottomed saucepan. Pour in the lemon juice.
Start heating over medium heat. When they start to release juice and boil, add some of the sugar (e.g. 500g). If you are using a vanilla bean, add most of it.
Cook, stirring constantly. At first, it will still be liquid, but as it boils, the peaches will fall apart and the moisture will evaporate.
Continue cooking patiently. The cooking time can take from 30 minutes to 1 hour, depending on the desired thickness.
Check the thickness: Drop a little jam onto a cold plate. If it wrinkles when cooled and does not run, it is ready. If it is too thin, continue cooking. If it is too sour, add more sugar.
If using gelling agent: Follow the instructions on the gelling agent packaging, usually add it towards the end of cooking and boil for a few minutes.
Filling and Preservation 🍯

When the jam has reached the desired consistency, remove the vanilla pod (if used).
While still hot, carefully pour the jam into the sterilized jars using a funnel, up to the rim.
Wipe the mouths of the jars clean, then immediately screw the sterilized lids on tightly.
Turn the jars upside down for 5-10 minutes to create a vacuum and seal the lids tightly. (This is an old trick, but not everyone swears by it, dry dunsz is the safest.)
Place the jars in a box or basket lined with a thick blanket, cover them tightly with the blanket, and leave them there to cool (dry dunsz). This can take up to 24-48 hours. Slow cooling helps preserve the jam.
Enjoy the sunny taste of homemade apricot jam on toast, pancakes, yogurt, or just by the spoonful! This canning is a real summer ritual that is guaranteed to bring sweet moments.
Which apricot would you make this jam from: apricot or peach