This is how apricot jam is cooked in Banat.
First wash the apricots, remove the pits, soak them briefly in hot water. In this way, you will remove the skin from the apricot very easily and quickly. Arrange the apricots in the pot in which you will cook the jam. Pour a little sugar, approximately 300 g, on each row of apricots, until you have used up all the material. Shake everything gently so that the apricots release some juice. Cover the pot with apricots and sugar, let it stand overnight and cook it the next day.
The next day... Until the jam boils, with occasional stirring (so it doesn't burn), turn on the hotplate to the strongest, and that's where the old smederevac would come in handy. When the jam comes to a boil, reduce the heat to a slow simmer. The cooking time depends on how much fruit you have. The excess liquid should evaporate and the jam should thicken. Make a test by taking out a teaspoon of jam on a plate, let it cool a little, try it if it is sweet enough, thick enough. When you run a soldering iron through that jam in the pan, it must leave a mark. This means that the jam is ready.
Pour the cooked and hot apricot jam into clean and heated jars, then return the jars to 100 C in the oven for 15-30 minutes. Seal the jars with cellophane and bury them in blankets in a corner of the kitchen or room, where they will not disturb you. Leave it like that until they cool completely, which means at least 24 hours. After that you can use the jam.
Nada Georgijev-Gačić
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