Wash apricots from Val Venosta, stone them, cut them into pieces and eliminate dark spots. Put the apricots into a large pot, sprinkle with sugar, stir well and let rest for about 12 hours. Add 300 g of sugar per kilo of fruits. Stir every now and then so that sugar dissolves more easily. Cook by constantly stirring until there is no more froth. Fill hot into prewarmed jam jars and immediately close well.