Apricot jam is good because it is sweet even with a small amount of sugar. But there is also a downside – sometimes it is too sweet. To refresh the taste a little and get rid of the cloying, I suggest adding a little lemon to the apricot jam.
Step-by-step cooking recipe
Remove the seeds from the apricots and finely chop the fruits.
Scald the lemon with boiling water and also finely chop it with the peel.
Mix the fruit with sugar and leave for a couple of hours.
Bring the jam to a boil and cook for 30 minutes on low heat.
Roll up in clean, dry jars.
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