Pitted apricot jam
I bring to your attention a simple recipe for fragrant seedless apricot jam. It turns out tasty, beautiful amber color, with the most delicate pieces of fruit. Both kids and adults love this treat! Perfect for winter family gatherings.
Step by step cooking recipe
Rinse the apricots, cut them in half and remove the pits.
Place the fruits in a cooking bowl, sprinkle with sugar, shake the bowl so that the sugar is evenly distributed, and leave the workpiece at room temperature overnight.
After that, put the bowl with the workpiece on the fire and heat until the sugar is completely dissolved. Increase the fire and, stirring, boil for 5 minutes after boiling. Do not forget to remove the foam in the process! Remove the workpiece from the heat and leave at room temperature for 5-7 hours.
Take the apricot halves out of the syrup. Boil the syrup over low heat for 15-20 minutes, stirring and removing the foam.
When the syrup reaches the desired consistency, return the apricots to the bowl, bring the workpiece to a boil and boil for another 5 minutes.
Pour hot apricot jam into sterile jars, roll up, turn over, wrap and leave to cool completely. Store the cooled workpiece in a cool dark place.
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