Thick pitted apricot jam

Thick pitted apricot jam

Apricot jam is a favorite treat for children and adults. Bright, thick, moderately sweet and not cloying, with a wonderful summer aroma – this jam will take its rightful place in the pantry. In addition, there is less trouble with making jam than with cooking any jam.

Step by step cooking recipe

Rinse the apricots, cut them in half and remove the pits. Place the apricots in a cooking pot, sprinkle with half the sugar and leave for 2-3 hours for the fruits to release their juice.

Put the workpiece on the fire and with minimal heat, stirring with a wooden spoon, bring to a boil. Remove the resulting foam and boil the jam for 5 minutes after boiling.

Puree the hot mass with a blender.

Then add the remaining sugar and boil the jam over low heat until the desired consistency (40-60 minutes).

Pour hot apricot jam into pre-prepared sterile jars and roll up. Ready jam can be stored at room temperature for 1 year. I advise you to keep an open jar of goodies in the refrigerator.

Photo: Maxim Slesarchuk,

Ekaterina Parshina

Recipe added:

Ekaterina Parshina

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