A bowl of apricot jam on the table immediately creates a mood and even cloudy days will seem less gloomy. Sunny apricot slices, clear syrup, aroma and wonderful taste with sourness - joy is sweet from the first spoon.
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Ingredients:
Apricots (pitted) - 600 g
Sugar - 250 g
Step by step recipe:
The output volume of pitted apricot jam is 450-500 ml. For preparations for long-term storage, select good-quality fruits, without rot, ripe, and also use only sterile and complete containers (jars with lids).
In a similar way, apricots are boiled both in slices and in cubes, halves. The larger the fragments, the more approaches (boiling, boiling, cooling) should be carried out.
Rinse the fruits in cold water, wipe or dry on a towel / wire rack, tear in half and remove the seeds. Cut the pulp into slices of the same thickness. For example, we divide each fruit into 6-8 parts.
Add sugar in a bowl, shake and set aside until juice is released. You can add granulated sugar twice. Dissolve half, then add the rest to the apricots with a large amount of liquid - the sugar from this batch will dissolve even faster.
With juicy fruits and frequent shaking, after about 30 minutes, the slices are already floating in the liquid.
Pour into a cooking container. We put on a moderate heat.
Bring the composition to an active boil, reduce the heat and boil for 5 minutes. Cool it down. I advise you to use a refrigerant, then the time of the whole process will be significantly reduced.
We repeat the action (boiling, boiling for 5 minutes, cooling) 3-4 times.
As a result, the jam gets a transparent syrup and "glass", whole slices of apricots. We fill the jars, seal them and leave a little for the next tea party.
After cooling, store the hermetically sealed jars of seedless apricot jam in a cool room.
Bon Appetit!
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