- 4 to 5 Lbs Fresh Apricots, washed dried and pits removed
- 2 to 3 Cups granulated Sugar, depending on the sweetness of the fruits
- 1 Tsp Citric acid
- 3 Large Mangoes, peeled and seeds removed
In a large dry bowl, mix the apricots and the sugar. Cover and let it stay overnight in a cool place, stirring once or twice. Next day check for tartness if it is too tart you may add more sugar to sweeten it, add the mango pulp, stir once and let it stay for another 1 to 2 hours. Pour the mixture in a food processor bowl and process until you get a smooth pulp. Pour the mixture in a fine mesh sieve and with the help of a spatula press through the mixture through the sieve into a large dry cooking pot. Place the pot on the medium-low flame and let it come to a boil stirring once every 5 to 10 minutes. After it starts to boil, add the citric acid and check for tartness, if it is still too tart for your taste, you may add more sugar. Set the flame to low and let it simmer on low stirring every 10 minutes for at least 2 ½ to 3 hours until the mixture is thickened to a very thick jam consistency. Pour in clean dry mason jars and seal while it is still hot so it vacuum seals the jars. This can keep up to a year in a cool dry place.