Put the washed and pitted apricots into a larger pot. Stir with half the sugar and the sugar residue evenly sprinkle the apricots. One day (24 hours), let stand in a cool place.
The next day we take two identical smaller pots and give to each of 3 scoops of raw apricots. Simmer on low heat until jam thickens. Pour the finished jam into a larger pot and continue cooking so on, until cooked raw apricots.
Tip: If the first dose measuring the cooking time, we know how to be cook the others.
Cooked jams in a larger saucepan bring to a boil and simmer for 5 minutes. Thus we get the same taste and consistency. Pour jam into hot, clean jars and closes tightly. Cups stand on his head for 5 minutes (sterilize lids) and then put warm blankets or cooler bag - without inserts!) And let cool.