Apricot jam

4 servings

120 minutes

Good apricots (and it's better to take good ones here) have all the sugar in order, so feel free to take only 0.5 kg of sugar per 1 kg of fruit.

Energy value per serving

• Calories: 600
• Proteins: 2.2g
• Fats: 0.2g
• Carbohydrates: 151.6g

Ingredients

• Apricots: 1 kg
• Sugar: 500 g
• Water: 0.5 l

Cooking steps

1. Wash the apricots thoroughly, dry them with a paper towel, cut them in half, and remove the pits. Place the apricot halves in a pot, cover with cold water until the fruits are fully submerged, bring to a boil, and cook for 10-15 minutes until the apricots are soft.

   Required ingredients:

   • Apricots: 1 kg
   • Water: 0.5 l

2. Pass the apricots through a fine sieve to remove the skin. You can blend the apricots first to speed up the sieving process.

3. Weigh the obtained mass. Pour the puree into a suitable container. Add sugar at a rate of 1 kg for 1 kg of puree. Place on the fire and bring to a boil. Reduce the heat to medium and cook, stirring occasionally, until the mass thickens.

   Required ingredients:

   • Sugar: 500 g

4. Pour into clean jars while hot.