My family loves apricot jam with oranges. For this preparation, I choose small apricots to preserve the integrity of the fruit as much as possible. The jam turns out bright and fragrant, with a slight hint of citrus and delicious slices of fruit.
Step-by-step cooking recipe
Wash the apricots, divide into halves and remove the seeds.
Remove the peel from the orange, we will still need it. Then peel the orange, divide into slices, remove the films of partitions, cut the pulp into cubes.
Put the apricot halves and orange cubes in a cooking bowl.
To prepare the syrup, pour sugar and orange zest into a saucepan, pour cold water. Bring to a boil over low heat and cook the syrup until transparent, stirring occasionally so as not to burn.
Pour boiling strained syrup over apricots with slices of oranges, cover and leave to cool completely for 5-6 hours.
After that, mix the jam well to raise the settled sugar, and put it back on the fire. Boil for 5 minutes on low heat, removing the resulting foam. Remove the jam from the heat, cover the bowl and leave to cool for 12-15 hours.
After the specified time, drain the syrup from the bowl into a saucepan and boil separately over low heat for half an hour. Then return the syrup back to the fruit bowl. I do this in order for the syrup to boil a little, and then the finished jam will turn out thicker. If you prefer jam with watery syrup, you can safely skip this step.
Put the bowl of jam on the fire again, bring to a boil and boil for another 5 minutes until ready.
Pour the hot jam into pre-sterilized jars, roll up, turn upside down and leave to cool completely at room temperature. Then move the workpiece to a cool, dark place.
