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Pitted apricot jam
Description
Seedless apricot jam should be cooked for the winter, if only because it can be used to make all kinds of pies. Convenient and easy! And, of course, it is also very pleasant to eat such jam with fresh white bread or just like that, in its pure form, with tea. Do you have special portioned sockets in your house? If not, we strongly advise you to purchase them. Just imagine how wonderful it will be to gather the whole family for evening tea, get a jar of pitted apricot jam and spread the amber fruits in syrup over these rosettes so that everyone gets a small portion of summer taste and aroma!
Step-by-Step Cooking Instructions
Step 1
Prepare apricots for jam. Wash the fruits and pat dry with paper towels. Cut the apricots in half and remove the stones, along the way, selecting the wormy fruits.
Step 2
Wash the jam jars thoroughly and sterilize in any way known to you (in the oven, steamed, in the microwave). Let dry completely.
Step 3
Pour sugar into a large saucepan and fill with drinking water. Place over high heat and bring to a boil. Boil the apricot jam syrup for 2 minutes.
Step 4
Put the apricots into the boiling syrup. Bring to a boil again and simmer for 5 minutes. Remove from heat, let cool slightly and cover with a towel. Leave at room temperature for 5-6 hours.
Step 5
Return the saucepan with the apricots in syrup to the heat, bring to a boil and simmer for 5 minutes. Remove from heat, let cool slightly and cover with a towel. Leave at room temperature for 5-6 hours.
Step 6
Place apricots in syrup over high heat and bring to a boil. Boil for 5 minutes, then carefully pour into prepared jars. Roll up the lids, invert onto a folded towel and let cool.
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