Apricot jam with syrup
6 servings
30 minutes
Apricot jam with syrup is a true delight encapsulated in amber pieces of fruit soaked in the sweetness of honey syrup. This recipe originates from Russian cuisine, where the art of making jam holds a special place in home preservation traditions. Apricots, with their sunny and rich flavor, become translucent during preparation, resembling precious stones, while their texture is soft and tender. The careful soaking in syrup reveals the fruit's tartness, creating a harmony of flavors. This jam pairs wonderfully with tea, pastries or simply as a standalone dessert. It not only decorates any table but also warms the soul with memories of summer days.
1
Wash the apricots with water and prick them in several places with a thin wooden skewer.
- Apricots: 1 kg
2
Boil the syrup, pour it over the prepared apricots, and let it sit for a day.
- Sugar: 1.5 kg
- Water: 2 glasss
3
The next day, drain the syrup, boil it again, pour it over the apricots again, and let it sit for another day.
- Sugar: 1.5 kg
- Water: 2 glasss
4
On the third day, cook the apricots in the same syrup until they are transparent.
- Apricots: 1 kg
- Sugar: 1.5 kg
- Water: 2 glasss
