Apricot jam without pits
Description
If you cook pitted apricot jam using repeated heating, it will make the jam thicker. Bring the jam to a boil and set aside to cool. The last time, boil the jam well, but for no more than 5 minutes. The main thing is to make sure the jam does not burn, as that will ruin it irreversibly. Pitted apricot jam is perfect for pancakes and waffles; you can bake pies with it, and it is especially delicious spread on bread with butter. Still, this is a childhood memory, and everything tasted better in childhood. Good luck, and serve at the table or store in the pantry.
Instructions
- 1
Step 1
Halve the apricots, remove the pits, and sprinkle with sugar. Leave overnight.
- 2
Step 2
Bring the apricots to a boil, but do not let them boil. Repeat this 6–7 times, removing the jam from the heat each time.
- 3
Step 3
The jam can be mashed into a purée before the final boil.
- 4
Step 4
Wash the jars and sterilize them in the oven.
- 5
Step 5
The lids can be scalded with boiling water or sterilized in the oven as well.
- 6
Step 6
Pack the hot jam into jars and seal.
- 7
Step 7
The preparation is ready. Store in a cool place.