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Apricot jam with lemon

0
1145
Kitchen Russian
Calorie content 342.8 kcal
Portions 8 port.
Cooking time 115 minutes
Proteins * 1.8 gr.
Fats * 0.3 g
Carbohydrates* 82 gr.
* per 100 gr. product
Apricot jam with lemon
Content

I would like to recommend a recipe for a wonderful apricot jam with lemon. Fragrant jam is used as an independent delicacy or as a component for the preparation of all kinds of desserts.

Ingredients

Cooking process

step 1 out of 9
Prepare the required ingredients for the apricot lemon jam. Sort the apricots well and rinse thoroughly under running water. Let the fruit drain by placing it in a colander or strainer. Cut the washed and dried apricots in half and remove the seeds. Finely chop half of the prepared apricots or puree them with a blender.
step 2 out of 9
The rest of the apricots will remain in halves. Put the prepared apricots in a container. Wash the lemon thoroughly. Use a fine grater to remove the lemon zest. Place in a small container.
step 3 out of 9
Cut the lemon in half and remove the seeds from it, then squeeze the juice from it directly into a container with chopped apricots. You can use a special device. Mix well.
step 4 out of 9
Pour half of the required amount of granulated sugar into a saucepan with a thick bottom, transfer the chopped apricots and halves, and then pour the remaining granulated sugar on top.
step 5 out of 9
Place a heavy-bottomed saucepan over low heat and bring to a boil. Stir occasionally to completely dissolve the granulated sugar.
step 6 out of 9
Mix well. Cook for about 15-20 minutes over low heat. If foam forms, carefully remove it.
step 7 out of 9
Then add lemon zest and vanilla sugar, mix thoroughly and cook for another 5 minutes. Remove the jam from heat and cool completely. In the meantime, prepare the jars, wash thoroughly and sterilize in the microwave, oven, or water bath. Banks must be completely dry.
step 8 out of 9
Put the apricot jam over low heat again, bring to a boil and cook for another 15 minutes.
step 9 out of 9
Using a ladle, carefully pour the jam into sterile jars. Tighten hot jars of apricot jam with lemon with lids, after pouring boiling water over them, and turn them upside down. Leave to cool completely. Then turn the jars over and store in a cool, dark place. I keep all the seams in the basement.

Enjoy!

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