Pitted apricot jam
Prepare pitted apricot jam according to our recipe and get not only gastronomic pleasure (refined aroma, exquisite taste), but also aesthetic. You will be shocked by the rich amber, sunny color of this delicacy, which fascinates and causes an irresistible desire to immediately open the jar and try at least a spoon. This jam is so good that even those who are usually cool about fresh apricots like it. Here is such a paradox! We only implore you: do not rush things and do not cook apricot jam over high heat, otherwise it will either burn or become too dark during the cooking process.
Ingredients
Servings 10 servings- apricots - 1 kg
- drinking water - 500 ml
- sugar - at the rate of 1 kg per 1 kg of puree
Cooking
Step 1
Prepare apricots for jam. Wash them and pat dry with paper towels. Cut each fruit in half. Remove bones. Place the apricot halves in a large bowl.
Step 2
Pour cold drinking water into a pan with apricots. Place over high heat and bring to a boil. Then reduce the heat and cook the apricots for about 10 minutes.
Step 3
Remove the apricots from the heat and rub through a fine sieve into a separate container. The resulting puree should be weighed in order to correctly calculate the required amount of sugar.
Step 4
Add sugar to the apricot puree. Place over medium heat and, stirring, bring to a boil. Cook over low heat, stirring occasionally, until thickened.
Step 5
Sterilize jam jars in any way convenient for you and dry them. Pour hot apricot jam over them and seal with lids. Invert onto a folded towel and let cool.