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!