Jam, which I have been making year after year for over 10 years.
I love apricot jam. Only jam, not jam with syrup. And what I love even more is that you don't have to stand at the stove for a long time to make jam.
Therefore, I began to use jelly for making jam.
Zhelfix Is a mixture of pectin and citric acid. Thanks to the pectin, the jam thickens well and you can use less sugar than when cooking regular jam.
For this jam, I only use Armenian apricots. The rest of the varieties can also be used, I just do not like when the jam has the taste of dried apricots.
Step-by-step recipe on how to make apricot jam
Ingredients:
- Apricots 1 kg
- Sugar 500 g
- Zhelfix "2: 1" 1 sachet
My apricots and I divide them into two parts. I send dense apricots to one, fruits with crumpled sides to the second.
I punch the crushed apricots with a blender until smooth (of course, I remove the seeds first).
I cut beautiful apricots into small pieces. Add to mashed potatoes and mix.
I add 3-4 tablespoons of sugar from the total to the zhelfix and mix.
In several stages I add the jelly to the apricot mass and mix it so that there are no lumps.
I put on medium heat and, with constant stirring, bring the mixture to a gurgle.
When heated, the mass can shoot hot droplets. Be careful.
Pour in sugar, stir and bring the mass to a boil over low heat. Cook for 2-3 minutes and remove from heat.
You should not cook for more than 3 minutes, the pectin, which is part of the zhelfix, does not like to stay at high temperatures for a long time.
I pour it into sterilized jars, close the lids and put them in a dark place for storage. Let's show what I did.
After 5 hours, the jam cooled down and became thick. The texture of this jam is great for spreading on a buttered sandwich, or it can be used as a filling in desserts.