Apricots wash in running water, dry it, separate the bones. Now at the bottom of the cooking utensils (it should be wide and low edges) spread a layer of apricot halves cups up with sugar to fill all the halves have been filled, then a layer of apricots again, fall asleep sugar and so on until the end.

Leave it for the day.

Then a bowl of apricots to put on the fire, stir gently indissoluble at the top of the sugar spoon, bring to the boil, boil down will at once, on low heat, stirring occasionally and skimming often, 30-40 minutes, for 5 minutes until cooked sprinkle the citric acid and stir.

Pour the jam in clean, dry jars, seal with boiled lids on, turn upside down, cover with cloth, leave it to cool.