Apricot jam

The jars don't really have 800 g or 400 g, respectively, but that's how I knew them once.

The apricots were quite ripe, maybe even too ripe because they left a lot of liquid and I baked them because I was bored, about 7 hours at 175 degrees, until they dropped to more than half.

I washed the apricots and let them drain and then I broke them, I removed the seeds and I placed them in halves in the pan, alternating a row of apricots with a row of sugar.

I didn't put all the sugar in from the beginning because I didn't know how sweet it would turn out.

I left it with sugar on them for a few hours until they left liquid, then I put the pan in the oven at 175 degrees and I left it until they dropped to less than half of the initial volume.

Along the way I took the jam from a wooden spoon and checked if it thickens and how sweet it is and I added sugar until I thought it was enough, in fact Adi gave the verdict that I no longer felt the taste :)

After it was ready, I took it out of the oven and put the jars, washed and drained, sterilized for 5 minutes with the fire off, then I put the jam in the jars, I put the lids and I left them for another 5 minutes with the oven. started after which I turned them off and left them there until the next day when they cooled down and I put them in the pantry.