Remove the seeds from the apricots.

Take the weight of the apricots and count the same weigh for sugar.

In a bowl place in layers the apricots and sugar.

Add two tablespoons of lemon juice. Optional: lime zest.

Let aside for 12 hours.

Pour the apricots and sugar into a pot and add one tablespoon of water. Let it boil, take off the scam and keep boiling for 40 minutes.

Remove the apricot with a skimmer.

Let the syrup boil for 20 minutes. Then, add the apricots and let boil for 10 minutes or until the syrup becomes thick.

Pour one drop of syrup in a plate. Tilt the plate, the drop must stick and not fall down: the jam is done.

Pour the jam in clean jars, clean the top of the jar and close firmly. Turn them upside down until the next day.