Unlike jam, jam always turns out to be more homogeneous and thick. But to do this, you need to cook it longer – so be patient. Apricot jam is a special treat on cool winter days.
Ingredients
- Apricots - 2 kg
- Sugar - 1.5 kg
Step-by-step cooking recipe
Remove the seeds from the apricots, cover the halves with sugar and leave for an hour. You can - for the night.
Bring to a boil and cook for 20 minutes. Grind the workpiece through a sieve.
Bring to a boil again and cook for about an hour on low heat until thick.
Roll up the jam in sterile jars.
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