Apricot jam.
Apricot jam, ingredients:
- 2 kg apricots (peeled)
- 1,2 kg of sugar
- 3 bags of vanilla sugar
Apricot jam, preparation:
- Apricots are washed, cleaned, measured and cut into pieces.
- Arrange a row of apricots in a row of sugar in a deep, larger pan. Cover and let it rest for several hours in the refrigerator, so that the apricots release their juice.
- Put on the stove and cook. When it starts boiling and foaming, reduce the temperature and cook, stirring occasionally, for about half an hour.
- Remove the foam.
- Grind with a stick mixer.
- Then reduce the temperature to a minimum and cook for another half hour, stirring constantly.
- It's done when the welder leaves a mark on the bottom of the pot.
- Or take out some jam on a tray, cool and check the density. Towards the end of cooking, add vanilla sugar.
- Put the washed and dry jars in the oven, turn it on at 100 C, after 30 minutes take out the jars and leave them to cool for a few minutes.
- Pour the warm jam into hot jars. Return to the switched off (but warm) oven for another 15-20 minutes. Take out, close the jars tightly, wrap them in a towel and leave them to cool completely. Enjoy the taste!
Jelena Nikolić
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