Jam from apricots and apples

Rinse the apples with running water, dry them. Cut off the peel of each apple and remove the seed capsule.

We wash the apricots with running water and dry the fruits. Cut the apricots in half and remove the pit. Using a food processor, meat grinder or blender, grind apples and apricots into a fine-grained mass, similar in consistency to mashed potatoes. We place the mass in a saucepan and place it on the stove. Bring to a boil and cook at medium temperature for twenty minutes, stirring occasionally to avoid burning. Next, remove from the stove and let cool slightly. Grind the mass with an immersion blender until puree. If you want a delicate, completely homogeneous consistency, you can also rub the puree through a sieve. Mix the resulting puree with sugar and put it on the stove again. Cook for 20-25 minutes, stirring constantly to prevent scorching.

Pour the finished hot jam into pre-sterilized jars, close with sterilized lids. Let the workpiece cool down and put it in a dark and cool place for storage. It is recommended to store this jam for no more than a year.