The best recipe for apricot jam, which I have found over the years and the best method for the jam to keep its natural orange color and not darken.
This amount is usually for 2,5 kg of jam, so I like to pack in smaller jars.
You can increase the amount of sugar depending on how sweet you like it and that amount can vary from 250 g to 1 kg of sugar per kg of apricots. I recommend choosing greener apricots, it will take longer to cook, but it will jam to be tastier.
Apricot jam - Ana Vuletić - Recipes and Cookbook online
The best apricot jam recipe I've found over the years and the best method for the jam to keep its natural orange color and not darken.
Cassia jam, ingredients:
- 3 kg of apricots
- 700 g of sugar
Apricot jam, preparation:
- The night before cooking, cut the apricots into quarters and remove the pits.
- Arrange a row of apricots on a baking sheet and sprinkle with sugar and so on until you have apricots and sugar.
- It is important that the last row is covered with sugar.
- Leave it overnight.
- The next day, take a large pot and pour the apricots and sugar from the tray into the pot and put it on the highest heat, stirring constantly with a whisk.
- When it starts to foam, reduce the heat and continue to mix until it reaches the desired consistency. Approximately 1,5 to 2 hours.
- Heat the jars in the oven.
- Pour the jam into the heated jars, wrap them in a cloth and leave them covered until they cool down.
If you want, you can add a preservative, but I avoid it, because the jam prepared this way can stay in the fridge for a couple of months.
Ana Vuletic
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