# Put the
sugar into a pot, add water on it until it gets 1 inch higher than
sugar, and boil.
# Add the washed and seeds removed
apricots into the syrup which has reached to the right consistency.
# Boil the mixture of syrup and
apricots over medium heat fro half an hour.
# Remove the pot from the stove and place a paper towel between the pot and its lid, and rest it overnight.
# The day after, remove the
apricots from the syrup and boil the syrup until it gets a thicker consistency.
# Add the
apricots into to the thickened syrup again, boil the mixture over medium heat for about 15-20 minutes.
# Just before removing it from the stove add rind and juice of
lemon, boil it for 5 more minutes, and turn the heat off.
# Fill the hot jam into the jars, when it cools down cover the caps well.
# Store it in a dark and cool place.
