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4 lbs.
of pitted apricots, 4 lbs.
of sugar, 1/2 liter of water, 1 stick of vanilla.
Cut the washed and pitted fruit into two.
In a jam basin put in the sugar, water and the vanilla pod split into two, heat it until boiling and maintain it for 2 min.
Then put the fruit into this syrup and cook on high heat while stirring from time to time for 30 min, approximately.
From time to time, check the cooking by pouring some drops of jam on a cold plate, it must solidify on the edges and run out slowly.
Skim the jam, withdraw the vanilla, pour into the jars and cover with wax paper or melted paraffin.
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