ingredients

2 kg not weighed apricots weighed pitted
1.2 kg of sugar

Equipment

1 large cast iron casserole
1 fine strainer placed on a deep salad bowl
1 spider
1 beefy nutcracker
1 small knife

Steps

Step 1

Wash the apricots in a strainer under the tap. Cut them in half, remove the core; keep a fortnight aside, big and bulging.

2nd step

Step 3

Let the fruits make their juice approx. 4 hours in the fridge (not in the fridge). During this time, break 15 stones without damaging the almonds; peel them.

Step 4

Heat the casserole over medium-high heat, boil 8-10 min; stir often, scraping the bottom. Remove, put the fruits in the colander.

Step 5

Pour into the casserole all the juice of the fruits recovered as and when in the bowl. Cook approx. 20 min in all. Test the cooking (read opposite "Just cooking").

Step 6

tips

Which pots
We prefer screw-tight pots (Bonne Maman type), well washed and dried. Fill with boiling jam without dirtying the edges, close immediately, turn the pot over. Let cool. Put back in place: the jam is protected by a relative vacuum.

Just cooking
Pour a drop of syrup on a very cold plate: it must freeze quickly. This "catch" was the concern of our grandmothers ... because they closed their pots with cellophane which feared any dripping of jam too fluid. With screw pots, make no longer a rule of gold: better a jam a little fluid rather than one that freezes but whose perfumes are damaged by cooking too long! Rely on your nose: do not let the smell of overcooked syrup or caramel come into the pan.

Let it ripen
Keep the pots between 6 weeks and 6 months in the shade, dry: the scent of almonds spreads gradually in the fruits more and more candied ...