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.
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.
- 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.
- Sugar: 500 g
4
Pour into clean jars while hot.