In July, prudent housewives begin to buy apricots en masse and engage in canning. If a bucket of fragrant fruits is already in your kitchen, try the recipe for apricot jam with agar-agar. With a thickener, you will quickly achieve the perfect consistency.
Step-by-step cooking recipe
Cut the apricots into slices and peel them from the seeds.
Chop the fruit in a blender or finely chop.
Add sugar, cover and leave for 2 hours.
Agar-agar pour hot water and leave for 15-20 minutes.
Boil the apricot mass for 10 minutes.
Add the billet with agar-agar and boil for another 5 minutes.
Put the hot jam in dry jars, roll it up and turn it upside down.
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