Very well washed apricots with a small brush. Remove seeds. Fold the halves in a pan with nepodporovany bottom and simmer in a little water until, as the apricots are completely soft.

Wipe the blender, add the citric acid (so that the marmalade is not darkened).

Transfer to a bowl for posleduyuschey jam, add all the sugar. Cook on a slow fire, better than using a divider. It is very important not to overheat and not to overcook the marmalade, otherwise it will darken. Cook in several stages, over one or several days, bringing the marmalade to a boil and then shutting off the fire.

While cooking the marmalade need to stir constantly with a wooden spoon.

When he evaporated about 1/3, still hot, poured into molds on 2-2,5 cm from the bottom. Allow to cool.

Alcohol cover with parchment paper and leave to dry in a dry, ventilated place for a few weeks. Dry up until the finished marmalade can be cut with a knife. Bon appetit!