Apricot jam is a vivid reminder of summer, and it is also a great filling for pies, toasts and sandwiches. This recipe will help you make delicious apricot jam for the winter.
Cooking time 40 minutes
Apricots 2, 5 kg
Sugar 1 kg
Apple pectin 20 g
Rinse and dry the apricots.
Divide each apricot into halves and remove the seeds.
Put a layer of apricots in a saucepan and sprinkle with a little sugar.
Repeat layers, with the last sugar layer on top. Leave 150 grams of sugar.
Cover and leave for 30 minutes.
If the apricots have not juiced, leave for another 1 hour.
Use a blender to break through the mashed apricots.
Mix 150 grams of sugar and pectin, add the mixture to a saucepan with apricot puree.
Put to cook over medium heat, first bring to a boil, then simmer for 5-7 minutes over low heat, stirring constantly.
Pour hot jam into clean jars (after cooling it will thicken).
Twist and put in a cool place to cool for a day.
Jam from apricots for the winter is ready. Store in a cool, dark place.
Bon appetit! Have a delicious winter!