Apricot Jam Extra Fine

For the apricot jam, blanch the apricots briefly in boiling water, rinse in ice water, then skin and pit.

Then cut into quarters and mix with the preserving sugar. Cover and let stand overnight. Then bring everything to a boil as quickly as possible over high heat and boil for 2 minutes until bubbling.

Mix the pectin with the powdered sugar and add. Continue to boil everything while stirring until the foam begins to dissolve. Immediately pour everything into clean jars and seal well.

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