For this jam, I take dense, slightly unripe apricots. The density of the fruit determines whether the fruit will boil during cooking or remain whole. Follow my recommendations and you will get a beautiful jam with delicious apricot slices.
Ingredients
- Apricots - 1,2 kg
- Sugar - 700 g
Step-by-step cooking recipe
Wash the apricots well, divide into halves, remove the seeds.
Put the fruits in a bowl and pour sugar in layers: a layer of apricots - a layer of sugar, etc. Cover the workpiece with a lid and send it to the refrigerator overnight.
Then carefully, so as not to damage the slices of fruit, mix the contents of the bowl and heat over low heat until the sugar is completely dissolved. Bring the workpiece to a boil and boil for a couple of minutes, removing the foam. Remove the bowl from the heat and allow the jam to cool slightly.
Put the bowl back on the fire and boil the jam at minimum heat for 10 minutes after boiling.
Pack hot apricot jam in pre-prepared sterile jars, seal tightly and cool upside down. Store the cooled jam in a cool, dark place.
