Wash apricots first and rub off the fluff on the surface.
Peel the apricots.
Take out the apricot kernels.
Add 500 grams of sugar.
Mix well and cover with plastic wrap. Marinate and refrigerate for 2 hours.
The pickled apricots have oozed a lot of juice.
Pour into the pot, boil on high heat, then turn to low heat.
Stir while boiling, otherwise it will stick to the pot. During the mixing process, the apricots will naturally turn into a pulp.
Cook for about an hour and a half. After the water evaporates, only half of the volume is left, and the apricot jam is thick, turn off the fire.
Put apricot jam in a bottle and store it in the refrigerator.