1 kg ripe apricots
800gr castor sugar*
¼ cup lemon juice...
(* normal granulated sugar that has become finer after a few moments in a blender)
Wash apricots and remove stones. Boil for 10 min until soft.
Add sugar and lemon. Stir over low heat until mixture reaches 105 C.
Transfer jam to sterilized jars. When cool add 2 tblsp of cognac to preserve.