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Apricot jam with lemon

0
1220
Kitchen Russian
Calorie content 318 kcal
Portions 1 port.
Cooking time 70 minutes
Proteins * 1.8 gr.
Fats * 0.2 g
Carbohydrates* 74.7 g
* per 100 gr. product
Apricot jam with lemon
Content

The delicacy is thick and sweet with sourness and spicy notes of cinnamon and star anise. It can be served with tea, spread on bread, or used to make cakes and pie fillings.

Ingredients

Cooking process

step 1 out of 9
Sort out ripe fruits from the litter, the fruits should be free from defects and rot. Put them in a bowl of cold water, then rinse well and transfer to a sieve to glass the liquid.
step 2 out of 9
Cut the apricots in half and remove the pits.
step 3 out of 9
Pour sugar into the saucepan or bowl in which you will cook the jam. Squeeze out the lemon juice, you can do this through a sieve to keep the seeds out.
step 4 out of 9
Add water, star anise and cinnamon to the container. Put on low heat and simmer the syrup until the sugar is completely dissolved, stirring occasionally.
step 5 out of 9
After dissolving the sugar, put the apricot pieces into the hot liquid.
step 6 out of 9
Stir and simmer, then slow the heat down again. Skim and stir occasionally and cook for 20 minutes.
step 7 out of 9
When the fruits become soft and translucent, remove the pan from the stove, put the star anise and cinnamon back into the pan and grind the whole mass through a sieve.
step 8 out of 9
Put the puréed mass on the fire and after boiling, cook for another 10 minutes over low heat.
step 9 out of 9
Wash the jars with soda and dry in the oven. Transfer the hot flavorful jam to jars and cover with clean boiled lids or parchment paper. The jam will become thicker and more aromatic as it cools.

Bon Appetit!

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