I prepare apricot puree in the summer. I peel the ripe fruits from the seeds and use a blender to make a puree, which I then freeze. Put the mashed potatoes in a saucepan with a thick bottom and bring to a boil.
Then slowly," rain " pour sugar and pectin into the puree, without ceasing to stir intensively. When the puree with sugar boils, add the glucose syrup and cook over medium heat, stirring all the time, for about 15 minutes.
Then you need to lower the thermometer in the marmalade and cook, stirring, until the temperature reaches 106-107 degrees. Dilute the citric acid in 5 ml of boiling water and add to the finished marmalade.
Pour the marmalade into a silicone mold. Leave it to stabilize for 5 hours.
Then cut the marmalade into squares and roll it on all sides in sugar or coconut chips. From this portion, you get 800g of marmalade.