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➠ Apricot jam with citric acid

Apricot jam with citric acid

3065

Kitchen Russian

Calorie content 237.8 kcal

Portions 4 port.

Cooking time 10 h.

Proteins * 0.9 gr.

Fats * 1 gr.

Carbohydrates* 56.2 g

Content

The recipe for apricot jam will come in handy, by the way, in the apricot season. Fragrant with apricot pieces, it will perfectly complement a tea party or diversify your baked goods. Citric acid will add a slight sourness to the jam and help it maintain its freshness until spring.

Ingredients

Apricots 1.2KG Granulated sugar 1.2KG Lemon acid 1 tsp

Cooking process

We wash the apricots under water, let them drain a little from the water. Cut each apricot in half and remove the seeds.

We put the apricots in an enamel container and cover with sugar, stir and leave for several hours so that the apricots let the juice out and the sugar dissolves a little. If you are making jam in the evening, you can leave the apricots with sugar overnight at room temperature.

When the apricots have started the juice, put the pan with the apricots over medium heat and bring to a boil. After boiling, remove the resulting foam from the jam and let the jam boil for 2-3 minutes until the sugar dissolves. After that, remove the jam from the heat and leave it at room temperature for 6-8 hours.

Put the cooled jam on the fire again, bring to a boil and add citric acid, boil for 2-3 minutes and remove from heat.

Jars for jam must be sterilized in advance in the oven or over steam for 10-12 minutes, the lids must be boiled.

Put the finished jam while still hot in the jars and tighten the lids. Let the jam cool to room temperature and store in a dark, dry place. Bon Appetit!