Apricot jam without sterilization
Description
A canning recipe without unnecessary complication. Below I’ll go into more detail. Store the jars in a cool place for up to a year.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Wash the apricots thoroughly. Pat them dry lightly.
- 3
Step 3
Halve the apricots and remove the pits. Next, you can leave them as halves, or cut them into several pieces.
- 4
Step 4
Transfer the prepared apricots into a thick-bottomed saucepan.
- 5
Step 5
Sprinkle with sugar and mix gently.
- 6
Step 6
Leave for several hours until the apricots release their juice and the sugar dissolves.
- 7
Step 7
Transfer the mixture to a heavy-bottomed pot and bring it to the boil over medium heat. If a lot of foam forms, skim it off with a spoon.
- 8
Step 8
Simmer for 5 minutes, remove the pan from the heat and let cool.
- 9
Step 9
Then bring to a boil again, simmer for 5 minutes, and let cool. You will need to repeat this 3–4 times in total.
- 10
Step 10
After that, transfer the jam into a clean sterilized jar and screw the lid on tightly to seal it.
- 11
Step 11
Apricot jam without sterilization is ready—enjoy your meal!