Apricots give ordinary gooseberry jam an indescribable taste and summer aroma. A thick delicacy will perfectly complement your leisurely breakfasts and evening family tea parties. Try this jam with white bread toast - it's very tasty!
Ingredients
- Gooseberry - 600 g
- Apricots - 350 g
- Sugar - 750 g
Step-by-step cooking recipe
Sort the gooseberries, cut off the tails, rinse and beat with a blender until mashed.
Add sugar to the puree, stir, bring to a boil over medium heat and boil, stirring, for 10 minutes.
Divide the apricots into halves, remove the seeds. Cut the fruit into slices and send it to a saucepan with boiling puree. Boil the workpiece for 15-20 minutes, removing the foam. Then remove from the heat and leave for 2-3 hours at room temperature.
Repeat the cooking/cooling procedure 2 more times.
At the end of the last cooking, pour the boiling jam into sterile jars, seal tightly and cool. Store the cooled jam in a cool, dark place.
