Wash the apricots and remove the seeds.
Cut into arbitrary pieces.
Cover with sugar, add 50 ml of water and gelling mixture.
Add lemon juice. Stir and put on the fire.
Bring to a boil, reduce the heat and, periodically removing the foam, cook until tender.
If the blackberry is large, then cut it in half and add it to the jam. Cook everything together for 5 minutes.
