The apricot tree is empty now. I made 4 batches of apricot jam this week. The recipe is simple. Fortunately, apricots have pectin, so you just need 8 cups of ripe apricots (remove pit and pull apart), 6 cups or one kilo sugar, and juice of one large lemon. Bring to boil, skim off foam, and boil until thickened.
Pour into clean jars, add lid tightly, and turn upside down. When cool, you will have a sealed jar of apricot jam. What a beautiful color!