Sometimes a good recipe doesn't begin with a plan, but with something that suddenly appears in front of you. We had ripe apricots that I was given as a gift. Sun-warmed, soft, and full of fragrance. At first, they simply sat on the table, then it turned into a quiet afternoon in the kitchen. Apricot jam without gelling sugar, with lemon, vanilla and honey Makes approximately 4 small glasses of 200 ml each Ingredients 1 kg ripe apricots, weighed after pitting 300–350 g raw can