Apricot jam without sugar

Cut the apricots in half, remove the stone, and place them in a pot with a non-stick coating. If there is none, then add a little water.

Add lemon juice (lemon juice allows you to preserve the beautiful color and gives a special nuance of taste) and sweetener.

Boil, stirring regularly, until the apricots dissolve and thicken. If berries are used - they will have to be boiled longer - until the excess water evaporates.

While the apricots are cooking, prepare (sterilize) the jar in which you will put the jam - turn on the oven and preheat it to 120 degrees. Put a dry jar in the oven (put the lid next to it) and warm it up for at least 15 minutes.

Put the ready, hot jam in a jar (I got 830 g of the finished product) and close it with a cap. Cover with a towel and allow the jar to cool at room temperature.
Can be stored for a long time in a dark, cool place.