rita in from Pixabay"/>In the apricot season and the preparation of the favorite apricot jam, the basic question for all housewives is: how to keep apricot jam from darkening? Do you know what the trick is?
Rules to keep the apricot jam from darkening
The basic rule to prevent apricot jam from darkening is to choose slightly firmer and greener fruits. In such apricot fruits, the inside, the flesh, is lighter in color and through the process of aging in sugar and cooking, it will retain its natural orange color.
Of course, if you buy firmer and greener fruits, the cooking process will be a bit longer.
Another rule to keep your apricot jam from darkening is not to keep the fruit in sugar for too long. If you soak apricots in sugar for more than two hours, you will definitely get the finished product, apricot jam, dark in color. Be sure to cover the container in which the apricots stand in the sugar, because this reduces the contact of the fruits with oxygen, and reduces the process of oxidation - darkening.
The third rule is the length of cooking. You have to find the right measure in the length of cooking the apricots, because it has the most effect on the apricot jam not darkening. One of the tricks is to reduce the amount of apricot jam you cook. So, try to cook it in several smaller batches, with full control of thickness and color. The smaller the amount to cook, the more control you have.
BONUS: TOP 5 recipes for apricot jam
Apricot jam or jam - Kristina Gašpar
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A simple old fashioned recipe for pureed apricot jam
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