Apricot jam with wedges
0
1257
Kitchen
Russian
Calorie content
354.4 kcal
Portions
2 p.
Cooking time
9.5 hrs
Proteins *
1.4 gr.
Fats *
0.2 g
Carbohydrates*
87.2 g
A universal recipe for five-minute jam, how does it work? The jam is brought to a boil three times, at intervals of several hours, and each time is cooked for exactly 5 minutes. Thanks to this method of cooking, the jam turns out to be fragrant, transparent, undigested, the fruits do not lose their color and shape. This cooking recipe can also be used to make berry jam.
Ingredients
Cooking process
After the apricots have dried, cut them in half and remove the pits. We take a saucepan with a thick bottom so that the jam does not burn during the cooking process. Put the apricots in layers in a saucepan, cut upwards, and sprinkle them with sugar. We leave them for several hours to extract juice. Can be refrigerated overnight.
Bring the jam to a boil, remove the foam while boiling. Gently mix the jam with a wooden spoon. Boil for 5 minutes and turn off. Leave the jam to cool completely for 3 hours. After three hours, put on fire again, bring to a boil, remove the foam, boil for 5 minutes and turn off. In total, the jam must go through this procedure three times.
We wash the jam jars well, put them on the wire rack in a cold oven with the neck down. We turn on the oven at 120 degrees and leave the jars to sterilize for 12-15 minutes. After that, pour the hot jam into sterilized jars. Boil the lids and close the jars. Leave the jam to cool to room temperature, then store it in a cool, dark place.