My favorite additive for cooking really thick apricot jam is pectin. Its main advantage in conservation in general and in fruit preparations in particular is its origin. It is already naturally contained in many fruits and berries.
Step-by-step cooking recipe
Mix the pectin and sugar.
Remove the seeds from the apricots and pass the fruits through a meat grinder.
Add sugar, stir and bring to a boil.
Boil the jam for 5-7 minutes on low heat and pour into dry clean jars.
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