Apricot jam
Description
A simple way to put up for later. Whole apricot halves in fragrant syrup are a sweet treat for dessert with tea. You can make it easily, without extra fuss. The recipe is for 1 kg of apricots; the sugar ratio is 1:1. Serve at the table or keep in the pantry.
Instructions
- 1
Step 1
1. Wash the apricots and pat them dry.
- 2
Step 2
2. Cut in half and remove the pits. Now take a large pot and place a layer of apricots on the bottom, cut side up. Cover with a layer of sugar, then add another layer of apricots and sugar, and continue until all the fruit is used. Wait until the fruit releases enough juice to cover them. If you like, you can leave the fruit in a cool, dark place overnight. Just remember to cover the pot with a lid.
- 3
Step 3
3. The apricots have released enough juice. Bring the jam to a boil over low heat. As soon as the syrup boils, remove the jam from the heat and let it cool to room temperature. Then bring it to a boil again, repeating this procedure 2 more times.
- 4
Step 4
4. Pour the hot finished jam into sterilized jars and seal with clean dry lids.