Place all apricots in medium sized thick bottom pot and cover with 2 cups of sugar.Cover and leave overnight to rest at room temperature.

The next day, boil slowly on low heat, stirring occasionally. The mixture should slowly bubble.

After one hour of gentle boiling, add lemon juice and mix. Taste if sweet enough for you. I added 4 more tablespoons to have perfect dose of tangy and sweet.

Preheat the oven to 180 C / 356 F and put clean glass jars into the oven to warm up. It took me 6 jars all together for about 6 ½ cups of jam, once done.

While the jars are warming up, continue to cook your jam for another 10 minutes.

Check if jam holds together and doesn’t run off once cooled on small plate. If still too runny continue to boil until you get creamy chunky bright jam.

Remove the jam from the heat and take one jar out of the oven at a time and fill.

Cover tightly with metal jar lid and turn the jar upside down.

Once all the jars are filled, wrap with blanket, and leave to cool completely.

Turn back to the base and store.