Apricot jam

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Apricot jam

Ingredients

fresh apricots 1 kg
sugar 800gr.

Cooking method

  • Wash the apricots, remove the seeds, cut into strips
  • Apricot jam
  • Pour 1/2 of the sugar rate, refrigerate for 12 hours. Then cook over low heat for 5 minutes. Add the other half of the sugar and cook for another 5 minutes. Pour hot into jars.
  • P.S. if desired, you can add apricot pits. Sometimes I add lemon juice, but this is not necessary.

Note

Source book by Daria Tsvek "Licorice Pechivo"
I have been using this recipe for the Nth number of years. Everyone always eats with pleasure

MariS
What a beautiful jam !!! The taste of southern fruits is incomparable. I adore Ukrainian apricots, and jam from them is a fairy tale !!!
Natali06
Marishenka, thank you for the appreciation of our fruits!
Omela
Nataliawhat a beautiful jam! Why not add all the sugar to the apricots? As a result, I see, they do not disperse?
Natali06
Thank you, Omela! The question, of course, is for filling. The first part of sugar is for the fruit to release its juice, and the second, directly for cooking.
I have one sort of apricot, very late, it does not fall apart in cooking, the pulp is whole, dense, so I fill it with all the sugar at once, and I'm not afraid that it will "fall apart in cooking". I love these "not dispersed" pieces This year we have an apricot, as the cat Matroskin said "Heaped up!", So they are a little too small.
Omela
So I also like dense, so that after cooking there are pieces. But always covered with all the sugar.

Quote: Natali06

This year we have an apricot, as the cat Matroskin used to say, "Heaped up!"
Yeah .. at least some.
Natali06
Quote: Omela


Yeah .. at least some.
I just talked with Moscow, my friend asks to give her our Ukrainian apricots.

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