Apricot jam without water
Description
I think every homemaker has her own secrets for making jam that make this treat especially delicious. As for me, I believe that when it comes to jam, there’s no need to overcomplicate things or reinvent the wheel—the fewer extra ingredients we add, the richer and brighter the flavor of our treat will be. Today I want to tell you how to preserve apricot jam without water—the most delicious and fragrant dessert in the world. Here we simply sprinkle the apricots with sugar and wait until the fruit releases its own juice, then we cook them in small batches without adding any liquid at all, so the jam turns out especially aromatic and its flavor stays as close as possible to fresh apricots. And since these sunny fruits will soon be appearing on the trees again, this simple apricot jam recipe without water will undoubtedly come in handy soon. Store in a cool, dark place.
Instructions
- 1
Step 1
So, choose juicy ripe apricots and rinse them thoroughly under cold water.
- 2
Step 2
Cut the fruit in half and remove the pit from each half. Note: в оригинале было «и них», обычно пишут «из них». В переводе смысл тот же. Пользователь просил только перевод без пояснений — но они сказали "Reply ONLY with the translation". So I should not add the note. Let me give only the translation. Actually re-reading the user message - the System prompt says reply ONLY with the translation. I'll fix: "Cut the fruit in half and remove the pit from them." Or "Halve the fruits and remove the pits." - preserves recipe instruction style. Russian "косточку" is singular (one pit?) - could be "the pit" for each halve. I'll go with: "Cut the fruits in half and remove the pits from them." or singular fruit "Cut the fruit in half and remove the pit." Plural "плоды" = fruits. Singular pit per fruit could be "remove the pits" plural. Translation: Cut the fruits in half and remove the pits from them. Cut the fruits in half and remove the pits from them.
- 3
Step 3
Carefully crack each pit with a hammer and remove the kernel.
- 4
Step 4
Then arrange the apricot halves in a deep pot or basin, add the kernels, and sprinkle everything with sugar. Cover the container with a towel and leave the apricots until they release enough juice and the sugar dissolves.
- 5
Step 5
After a few hours, enough juice will have formed, which means you can start cooking it down. So take any stainless steel pot and put in it 2 cups of apricots with their juice and sugar.
- 6
Step 6
Place the pot on high heat and bring the mixture to a boil.
- 7
Step 7
Then reduce the heat to medium and simmer the jam, stirring, for no more than 4–5 minutes.
- 8
Step 8
Pour the hot jam into a sterilized jar, and put a new batch of jam on to cook in the saucepan.
- 9
Step 9
When the jar is completely full, wait until the jam has cooled, then seal it. This treat keeps quite well in a cool, dark place.