Apricot jam with lemon

45 min.
4 servings
Apricot jam with lemon
Nitr, stock.adobe.com
0

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.

Ingredients

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.

Irina Kovaleva
Recipe added:
Irina Kovaleva
Did you like the recipe?
0 comments