Homemade Apricot Jam

Begin by preparing the apricots: wash them thoroughly and gently pat them dry with a paper towel. Then, cut each fruit in half and remove the pits. Transfer the prepared apricot halves into a large pot, ready for cooking.

Next, turn your attention to the lemon: wash it and dry it thoroughly. Using a fine grater, remove a thin layer of zest. Cut the lemon in half and squeeze out the juice. The remaining peel can be discarded.

Add aromatic zest and freshly squeezed lemon juice to the apricots in the pot. Pour in drinking water and add the allspice berries. Place the pot on the heat and bring the contents to a boil.

Simmer the apricots for 10 minutes over low heat. Then, incorporate the sugar. Increase the heat and, stirring continuously, bring the mixture to a boil. Reduce the heat to its lowest setting once more and continue to cook the jam for an additional 25 minutes.

Allow the homemade apricot jam to cool completely at room temperature. Afterward, transfer it to clean, dry jars and store in a cool place, preferably in the refrigerator.