Apricot jam with pectin

35 min.
4 servings
Apricot jam with pectin
benbro, stock.adobe.com
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The thickest jam is obtained during the long boiling of fruits or berries. But you can save time, and at the same time save more vitamins. To do this, I suggest simply adding pectin. This is an absolutely natural substance, which is already contained in apricots. Just increase its number.

Ingredients

Step-by-step cooking recipe

Mix the pectin and 2 tablespoons of sugar.

Remove the seeds from the apricots and chop the fruits with a blender or meat grinder.

Add the remaining sugar, bring to a boil and boil for 15 minutes.

Add the pectin, stirring, and boil the jam for another 5 minutes.

Roll it up in sterilized jars.

Irina Kovaleva
Recipe added:
Irina Kovaleva
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