Wash the apricots, cut them in half and remove the stone.

In a saucepan, pour the water and the sugar, then add the lemon zest cut with a potato peeler. Put the saucepan on medium heat and simmer until the sugar has completely melted, turning into a syrup.

Arrange the halved apricots, cut side down, in two large jars. Try to fill all the space.

Pour the still hot syrup over the apricots. Wait about half an hour before closing the jars, to see if you need to top up the jars with more syrup. The apricots must be completely covered.

Now place the jars in a large pot and cover them with water. Bring to a boil and simmer for 30 minutes, then turn off the heat and let the jars cool down completely before removing them from the water.

They can be kept in the pantry for more than a year.