There are two main ways to cook thick jelly jam. The first is to boil it for a long time, but due to prolonged heat treatment, apricots lose vitamins. The second way is to add a little thickener. And the prefix is just perfect for solving this problem.
Step-by-step cooking recipe
Remove the seeds from the apricots and arbitrarily chop the fruits.
Mix the jelly and a couple of tablespoons of sugar. Mix this mixture with apricots.
Bring them to a boil and gradually add the rest of the sugar.
Boil the jam for 3-5 minutes and put it in sterilized jars.
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