A simple and delicious combination: fully riped apricots and poppy seeds. To make it fruity I used lime juice and Dr. Oetker's super gelling sugar 1:3. With this gelling sugar you only need 1/3 of the fruit weight to make the jam.
After pitting the apricots measure the fruit to make 900 g fruit for jam.
Cut the apicots into small to very small pieces.
Mix apricots and sugar in a suited pot and let stand for about 1 hour.
Bring apricot mixture to a boil over medium high heat stirring frequently. Cook for 4 minutes strirring all the time.
Remove from heat and add lime juice and poppy seeds. Mix.
Fill into twist off preserving jars and close jars. Let stand for 1 minute and then turn up side down. Let stand for 10 minutes and turn over again. Let cool completely.
NOTE on "Dr. Oetker's Super Gelling Sugar 3:1". Dr. Oetker is a well known brand in Germany. There are several gelling sugars available. The "3:1" super gelling sugar already contains pectin and you only need 1/3 of sugar. If you can't get it, you could also use Dr. Oetker's 2:1 super gelling sugar (then use 450 g sugar). Follow the instructions on the package.