Apricot jam.
Apricot jam, ingredients:
- 6 kg of cleaned apricots and
- 3,6 kg of sugar.
Apricot jam, preparation:
- Wash the apricots, remove the pits, and put them in a pot. A row of apricots, a row of sugar, and so on, until you have used up all the apricots and all the sugar.
- There are approximately 600 grams of sugar per 1 kg of apricots.
- If the apricots are sour, you can increase the amount of sugar. Let the apricots sit overnight or at least 6 to 7 hours to release the juice and the sugar to dissolve.
- Cook on high heat for about 40 minutes. Remove from the stove and stir with a blender for about 20 minutes. If necessary, even longer, so that the content thickens.
- Pour into clean jars, close, then turn the jars over.
- You can also pasteurize the jars at 90 degrees for an hour and a half.
The preparation of the jam is finished, believe me it is magical.
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