Cut apricots in half, remove the pit and stem. Then cut in quarters and place in the heavy bottom pan.
700 g apricots
Add freshly squeezed lemon juice.
½ lemon
Add water.
60 ml water
Add spices and mix to combine.
½ tsp cinnamon, ½ tsp nutmeg
Put the pan on the medium heat, bring it to boil. Cook about 40-60 minutes, stirring form time to time.
Blend to make perfect jam consistency. If you like chunky jam, dismiss this step.
Fill the jars.
Video
Notes
Sterilize and fill the jars, store in the fridge up to 3 months or freeze for 3 months.If you don't sterilize the jars, the jam will last up to a week in the fridge.