Washed, dried and cut in halves or slices of apricots to put in a container in which you plan cooking jam. Cover with sugar and vanilla and leave for 10-12 hours.

After the allotted time halves apricot look very dull - for us to enjoy. And smell like!!! And the juice allowed - now add the lemon zest and put on a slow fire.

A small digression - I must admit - I'm a hoarder - I can't get the orange or lemon, without removing the skin. I removed the zest on a grater, covered with sugar and stored in jars with screw-on lids in the fridge, each separately and use as needed. And now the lemon was not at hand to take the peel from the jar. If you take fresh - you'll need at least 1 big lemon. You can add a little lemon juice.

Cook, stirring constantly - until the sugar has dissolved. Do not forget to remove the foam, cook for 20-30 minutes at least. You can reduce and more - to the state of the pastes. By the way, foam is formed and Oh-so delicious!

Almost ready jam remove from heat, let cool and Porirua immersion blender. But who likes the pieces, this may not do. Again, put a pot of jam on the fire, boil a minute and pour in prepared sterilized jars, close. For safekeeping, banks need to turn upside down and wrap a blanket to cool.

That's what the jam turned out! In my calculation of 1.5 kg apricot came out 2 liters.