How to prepare APRICOT JAM with Golden Color!

Clean the apricots from bones and if they have black spots or darker parts, cut them and remove them because this jam has a bright color and they will be recognizable.
Place the apricots in a larger pan or pot, depending on the quantity you will make, and cover them with granulated sugar. You can increase the dose of 1.5 kg of apricots and 500 grams of sugar if you prefer larger quantity.
To make the apricots release their juices easier and faster, press and mash them into smaller pieces with a spoon.
Turn on low heat and stir occasionally until the sugar dissolves.
Remove the white foam.
After 25 minutes, the jam will have more density, and if you want a nice smooth structure of the jam, it is best time to mash the apricots with a hand blender.
After pureeing, increase the temperature from low to medium heat.
It is necessary to stir well for the next 20 to 30 minutes, depending on the juiciness of the apricots.
Be careful to reduce spattering and burning, so stir the jam constantly after raising the temperature.
Better way for me to check the density is to take out a spoonful in a bowl.
After it cools down a bit it will get more dense. The more you cook the jam, the darker it gets, so be careful not to overcook it and get a dark color.
If you put more sugar, you will get more density.
At the end, prepare the jars.
Sterilize them by washing them thoroughly beforehand along with the lids.
Check that the lids are good in the inner part and put them separately from the jars in the oven for 15 to 20 minutes at 100 degrees.
While they are hot and the jam is still warm, fill the jars and seal immediately.
Turn them down to vacuum the lid well, 15 minutes is enough.
Then check that all the lids if are tight and free of air.
If a lid has a gap when you press it, then put that jar in a bowl with water to boil while vacuuming, for about 10 minutes.
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