“Royal” or “royal"? It doesn't matter at all, the main thing is taste. And the taste of this jam is really fabulous! Transparent, with whole slices of apricots and almonds, it is perfect on its own and in addition to desserts and sweet pastries.
Step-by-step cooking recipe
Wash the apricots, carefully divide into halves and remove the seeds.
Peel the almonds. To do this, put the nuts in boiling water for 1-2 minutes, then put them in a colander and rinse with cold water.
Place the prepared apricots in a cooking bowl, layer by layer sprinkling with sugar. Cover the bowl and leave to infuse at room temperature for 3-4 hours. Apricots should let the juice.
Heat the workpiece over low heat until the sugar is completely dissolved.
Add the almonds, stir, bring to a boil, remove the resulting foam and remove the jam from the heat. Cool the workpiece completely.
Then bring the jam to a boil again and cook over low heat, stirring, for 2-3 minutes.
Pour boiling jam into pre-sterilized jars, seal tightly, turn upside down, wrap and leave to cool completely. The cooled “royal” apricot jam can be stored at room temperature.
