Wash the apricots, carve them crosswise at the base of the blossom and blanch them in boiling water for about 2 minutes. Remove and immediately rinse in cold water. Peel the skin, halve the fruit and stone.
Weigh 1.25 kg of flesh. Peel, wash and finely grate the carrots. Weigh 250 g carrots. Wash lime hot, grate dry, grate peel thinly. Halve the fruit and squeeze the juice. Mix weighed carrots and apricots with jam sugar and bring to boil while stirring.
Cook for at least 3 minutes while stirring continuously. Stir in 4 tablespoons of lime juice and peel and bring to the boil again. Immediately pour into prepared glasses. Close the glasses and put them on the lid for about 5 minutes.
Then turn around and let it cool down.