Apricot jam is a favorite treat of children and adults. Bright, thick, moderately sweet and not cloying, with a wonderful summer aroma - this jam will take its rightful place in the pantry. In addition, there is less hassle with making jam than with cooking any jam.
Ingredients
- Apricots - 1 kg
- Sugar - 800 g
Step-by-step cooking recipe
Wash the apricots, divide into halves, remove the seeds. Place the apricots in a cooking pot, sprinkle with half the sugar and leave for 2-3 hours to let the fruit juice.
Put the workpiece on the fire and, with minimal heat, stirring with a wooden spoon, bring to a boil. Remove the resulting foam and boil the jam for 5 minutes after boiling.
Puree the hot mass with a blender.
Then add the remaining sugar and boil the jam over low heat until the desired consistency (40-60 minutes).
Pour hot apricot jam into pre-prepared sterile jars and roll up. The finished jam can be stored at room temperature for 1 year. I advise you to keep an open jar of goodies in the refrigerator.
