The season of apricots has begun. Did you make a homemade apricot jam? Here's a proven and delicious recipe to save the flavors of apricots throughout the year. Combine it with bread, crepes, in desserts, you name it!


  • 6 kg apricots, washed and removed from the seeds
  • water to cover the apricots
  • 2-3 packs of citric acid (10 g per pack)
  • 2 kg sugar
  • 250 ml water

  1.  After removing apricot seeds, put the halves in water and add two or three pack of citric acid. This is done to preserve the color of apricots during the processing. 
  2. Then place 250 ml water in a large pot and add the sugar to melt together. 
  3. Drain the apricots from the excess water and blend into a blender to get thick purée. 
  4. Add apricot puree to the pot where sugar and water melted. 
  5. Boil with constant stirring for about 1 hour to 1 hour and 15 minutes or to the desired density. 
  6. Gather marmalade in sterilized jars and close it while it's hot.