Recipe Apricot Jam
- Apricots - 1 Kilogram
- Sugar - 400 Grams
- Citric Acid - 1 Teaspoon
- Vanillin - 1-2 pieces (sachets)
To begin with, we wash the apricots wellRunning water. Then we take the apricots from the apricots Then put halves of apricots into a deep pan and put them on the stove. Apricots cook on low heat under a closed lid, until fruit is allowed to juice and softened. Then, remove the apricots from the heat and remove the skins from each apricot. Then the apricots should be rubbed through a sieve. And also weigh a lot of the resulting apricots in order to know how much sugar is needed. 1 kg of apricots is 400 grams of sugar. So calculate how much sugar you will need. Then put the apricots back on medium heat and evaporate for about 30 minutes, stirring constantly with a wooden spoon. Then using a tablespoon add the necessary amount of sugar, reduce the heat and cook until the sugar is completely dissolved, and the jam does not thicken. Banks are sterilized. Covers cook. Then on the banks we pour hot jam and cork. Then put the inverted jars in a secluded, warm and dry place, cover with a warm blanket and leave it there for 2-3 days.