5-Minute Apricot Jam
Description
Preserving for winter at home. Today I want to share my favorite recipe for five-minute apricot jam, which I use quite often when time allows, of course. Many people think the recipe is called that because the whole thing takes no more than 5 minutes to make, but that is not the case at all—from the start of the process to the finished result, several hours pass. It is called “five-minute” because here the fruit is boiled for only 5 minutes in several rounds, and between boils it is left to stand in the syrup for quite a long time. This way the apricots do not fall apart and stay whole, the jam looks very pretty, and it keeps the natural taste and aroma of the fruit. So if you have some free time and decide to make something delicious for winter, I will gladly tell you how to jar five-minute apricot jam. Serve it at the table or store it in the pantry.
Instructions
- 1
Step 1
First wash the apricots thoroughly, then dry them well with a paper towel.
- 2
Step 2
Cut each fruit in half and remove the pit. Layer the peeled apricots in a saucepan and sprinkle each layer with sugar. Cover the pan with a clean towel and let stand for several hours, or preferably overnight, so that the apricots release their juice.
- 3
Step 3
When there is enough juice, you can start cooking. I usually pour a little water into the pot before boiling, but you may skip this if you want thicker jam. So place the pot over medium heat, bring the mixture to a boil, and boil for 5 minutes. Let the jam cool for 3–4 hours, then boil it for 5 minutes two more times, with 3 hours between each boiling session.
- 4
Step 4
After the final simmer, spoon the jam into sterilized jars, seal tightly with lids, and let cool to room temperature. The jam is ready—enjoy!