Apricot jam

I used to boil jam for a long time, but now use Fruttapec for speed and bright colour.
INGREDIENTS
1 kg apricots
500 g sugar
1 sachet Fruttapec 2:1

I mix sugar and Fruttapec.

I thoroughly wash, dry, halve, stone and dice apricots.

I put 1 kg prepared fruit in a heavy saucepan.

I add sugar mixture.

I stir thoroughly.

I bring to a fairly vigorous boil.

I boil 3 minutes, stirring, then turn off.

Meanwhile, I sterilise submerged jars by boiling for 15/20 minutes.

I remove with tongs and dry inverted on a towel.

I fill with boiling-hot jam.

I leave at least 1 cm headspace.

I close with new lids and invert at least 5 minutes to create vacuum.

I turn upright; after a while you hear the seal click and lids should no longer bulge.

I cool, label and keep in a dark cellar.