Apricot jam
Added: 18.07.2013 в 15:27 Views: 58467
Apricot jamKlubokhttp://klubok.work/4/148/4056/Klubokhttps://klubok.work/css/image/top-logo-en.png
It is liked to be more like a smooth jam, not in whole pieces, so it can be spread on bread, pancakes, and thick.
No gelatin is needed for this jam, unlike for strawberry. It cooks down well and becomes thick.
It is better to cook the jam in a copper or metal pot.
4 kg of apricots
3 kg of sugar
If you find that the sugar is not enough for your taste, you can add more
Wash the apricots, remove the pit by splitting them in half.
Place them in a pot or basin and sprinkle with sugar.
Since apricots are a dry fruit, unlike strawberries, they do not release much juice on their own, take a fork and poke the halves that are on top. If you have patience, you can do the same with the bottom apricots, carefully mixing.
This way they will release more juice and no water will be needed.
Leave overnight.
The next day, boil for 30 minutes, constantly stirring to prevent burning, over medium heat and removing the abundant foam that forms.
Also slightly mash the fruits.
If you find that the jam is to your desired thickness, you can can it on the same day.
It is preferable to cook it in two batches. The next day, boil for another 15 minutes and can it.
Category: Food preparation
