To prevent apricot jam from being too sugary, I usually add lemon to it. Especially when they are very ripe apricots, sweet in themselves. Citrus aroma incredibly harmoniously complements garden fruits, and at the same time the blanks are better stored.
Step-by-step cooking recipe
Scald the lemon with boiling water. Remove the seeds from the apricots.
Thinly slice the fruit into slices, cover with sugar and leave for a couple of hours.
Bring the mass to a boil and cook the jam for 25-30 minutes on low heat.
Roll it up in sterilized jars.
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