My family loves apricot jam with oranges. For this preparation, I choose small apricots in order to preserve the integrity of the fruit as much as possible. The jam turns out to be bright and fragrant, with a slight hint of citrus and mouth-watering fruit slices.
Step by step cooking recipe
Rinse the apricots, cut them in half and remove the pits.
Remove the zest from the orange, we still need it. Then peel the orange, divide it into slices, remove the membranes of the partitions, cut the pulp into cubes.
Place the apricot halves and orange cubes in a bowl.
To prepare the syrup, pour sugar and orange zest into a saucepan, pour cold water over it. Bring to a boil over low heat and cook the syrup until transparent, stirring occasionally to prevent burning.
Pour apricots with slices of oranges with boiling strained syrup, cover and leave to cool completely for 5-6 hours.
After that, mix the jam well to raise the settled sugar, and put it back on the fire. Boil for 5 minutes over low heat, removing the resulting foam. Remove the jam from the heat, cover the bowl and leave to cool for 12-15 hours.
After the specified time, pour the syrup from the bowl into a saucepan and boil separately over low heat for half an hour. Then return the syrup back to the fruit bowl. I do this so that the syrup boils down a little, and then the finished jam will turn out thicker. If you prefer jam with watery syrup, feel free to skip this step.
Put the bowl of jam back on the fire, bring to a boil and boil for another 5 minutes until tender.
Pour hot jam into pre-sterilized jars, roll up, turn upside down and leave to cool completely at room temperature. Then move the workpiece to a cool dark place.