Apricot jam

A dense apricot jam of the color of the sun, a jar of which will not stay in the cellar for the winter until spring.

Cooking time 1 hour


Apricots 2 kg

Sugar 700 g

Water 150 ml

Citric acid 5 g


Rinse and dry the apricots.

Divide into halves and remove seeds.

Place the apricots in a saucepan, add water and cook. Cook over medium heat, stirring occasionally, until soft for 15-20 minutes.

Cool the apricot "porridge". Rub through a sieve.

Transfer back to the saucepan and add sugar, citric acid.

Cook for 10-12 minutes, the jam will begin to thicken.

Remove from heat and place in clean jars.

Seal with lids and put in a warm place until it cools completely.

The apricot jam is ready. The finished jam is well stored at room temperature.

Bon appetit! Delicious blanks!