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Apricot jam with pectin

0
970
Kitchen Russian
Calorie content 316 kcal
Portions 1 l.
Cooking time 130 minutes
Proteins * 1.9 gr.
Fats * 0.8 gr.
Carbohydrates* 73.5 g
* per 100 gr. product
Apricot jam with pectin
Content

I love apricot jam with pectin and recommend this recipe to all my friends. A fragrant jam is obtained with a pleasant consistency, which can be used as a filling for a variety of homemade baked goods.

Ingredients

Cooking process

step 1 out of 8
Prepare the required ingredients for the apricot jam. Sort the apricots and wash thoroughly under running water. Let the fruits drain by placing them in a colander or strainer, or pat dry by placing them on a clean kitchen towel.
step 2 out of 8
Cut the washed and dried apricots in half and remove the seeds.
step 3 out of 8
Finely chop the apricot halves, but you can skip this step, or put the pitted apricots in a blender bowl and chop them in puree.
step 4 out of 8
Put the prepared apricots in a saucepan with a thick bottom, add 2/3 granulated sugar.
step 5 out of 8
Stir and let sit for about an hour to let the juice stand out.
step 6 out of 8
Place container over medium heat and bring to a boil. Reduce heat. Simmer for about 20 minutes over low heat. In the meantime, prepare the jars, wash thoroughly and sterilize in the microwave, oven, or water bath.
step 7 out of 8
A couple of minutes before cooking, combine the remaining amount of granulated sugar with the required amount of pectin. Stir and gently add to the jam. Pour the lemon over with boiling water, cut in half, squeeze out the lemon juice and pour over the apricots. Mix thoroughly. Remove from heat.
step 8 out of 8
Banks must be completely dry. Using a ladle, carefully pour the jam into sterile jars. Tighten hot jars of apricot jam with pectin with lids, after pouring boiling water over them, and turn them upside down. Leave as it is until it cools completely. Then turn the jars over and store in a cool place.

Enjoy!

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