Method of preparation
Wash the apricots, remove the pits and cut the fruit into suitable pieces.
Place the apricots in a large, thick-bottomed saucepan.
Add the sugar, lemon juice and grated lemon peel.
Cut the hot pepper lengthwise, remove the seeds if you want a milder taste, then chop it very finely.
Add the pepper over the apricots and mix well.
Put the saucepan on low heat and boil the jam for about 35-40 minutes, stirring from time to time.
If foam forms, remove it with a spoon.
The jam is ready when it thickens and remains slightly tied on a cold plate.
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