Apricot Jam for Winter
Description
Winter preserves made at home. Our family loves apricot jam, and I always make it a little differently. This time I decided to follow the classic recipe and keep it not too thick. I cooked it for about 5 hours—brought it to a boil, took it off the heat, and after it cooled repeated the process three times. Don’t forget to skim the foam while cooking and stir it constantly so it doesn’t burn. The preserve is ready for winter storage.
Instructions
- 1
Step 1
1. To make apricot jam for winter at home, you only need two ingredients—fruit and sugar. Wash the apricots thoroughly, halve them, and remove the pits.
- 2
Step 2
2. Now sprinkle with sugar, cover with a towel, and leave for 24 hours. During this time the apricots will release their juice and the sugar will dissolve.
- 3
Step 3
3. Everyone cooks it differently... If you want jam or confiture, cook it for three days (bring to a boil and remove from the heat); for ordinary preserve, three rounds of 15 minutes each is enough. Don't forget to stir the jam constantly.
- 4
Step 4
4. That's it — now pour the jam into sterilized jars, turn them upside down, and wrap them well. The next day you can move the jam to the cellar or pantry to wait until it's needed.