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➠ Jam from plums and apricots

Jam from plums and apricots

1009

Kitchen Russian

Calorie content 369.5 kcal

Portions 1.5 l.

Cooking time 180 minutes

Proteins * 1.6 gr.

Fats * 0.4 gr.

Carbohydrates* 79.3 g

Content

You can make jam from plums and apricots for the winter. To do this, the berry mass must be boiled well, so your dessert will acquire a thick and smooth consistency. You will have jam as an addition to tea, and filling for various baked goods.

Ingredients

Apricots 1 kg Plum blue 1 kg Granulated sugar 1 kg Water 150 ml. Lemon acid on the tip of a knife

Cooking process

Sort plums and apricots well, remove stalks and damaged fruits. Then rinse the fruit with running water and, cutting into halves, remove the seeds.

Transfer the prepared pieces of fruit to a saucepan for making jam, add water to them and place on the fire. Cook the fruit for 30 minutes, until tender. Stir the fruit mass periodically.

Then cool the cooked fruit mass a little and grind on a sieve to remove the peel.

Transfer the resulting fruit puree to the same saucepan, add the lemon to it and cook over low heat for 1.5-2 hours. Stir the puree regularly with a wooden spoon. By the end of cooking, the puree should have decreased by 2/3 of the initial volume and become thick. Pour the required amount of sugar into the thick boiled puree, mix and cook for another 15 minutes.

Put the prepared jam in clean, dry jars. Pour 1 tablespoon of sugar on top of the jam in each jar. Transfer the jars to a dark place and leave for a few days for a sugar crust to form on the surface. Then close the jars with parchment paper and tie with threads. Store the jam in a cool place.