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➠ Apricot jam with oranges and lemon

Apricot jam with oranges and lemon

2088

Kitchen Russian

Calorie content 208 kcal

Portions 3.5 l.

Cooking time 19 h.

Proteins * 1.4 gr.

Fats * 0.2 g

Carbohydrates* 48 gr.

Content

All family members will like this aromatic jam of three healthy and juicy fruits with apricot kernels. And it is not at all necessary to wait for winter to open a jar of delicacies and enjoy it over a cup of hot tea. This jam is prepared in three passes, so it takes time to cool down.

Ingredients

Apricots 3 Kg Orange 2 pcs. Lemon 1 PC. Granulated sugar 2.5KG

Cooking process

Sort out ripe apricots from garbage and wash, remove rotten fruits from the total mass.

Put them in a colander to dry the glass liquid and the fruit.

Divide the apricots in half by removing the seeds.

Collect the seeds separately in a bowl, we will return to them later.

Put half the apricots in a cooking bowl, preferably made of stainless steel or copper, but you can also enamel.

Wash citrus fruits well with a brush, blot with a towel, cut into slices and twist in a meat grinder.

Put the orange-lemon gruel to the apricots, add sugar, shake the dishes several times to mix the sugar with the fruit, and leave for 2 hours, let the juice flow.

Use a hammer to split the apricot kernels and remove the kernels. Raw they are bitter, but when cooked they will give a special taste.

Transfer the bowl to the stove and boil the jam, stirring occasionally. Reduce the heat, remove the foam on a saucer, it is not advisable to roll it up. If you want to get thick jam - cook for 15-20 minutes, if liquid and light - 5-10 is enough.

Turn off the heat and let the jam sit for 8 hours. After - put on low heat, cook after boiling, like the first time as much - what result do you want to achieve. And again put the jam to stand for 8 hours (and no less than until it cools completely).

For the third time, set the jam to simmer and prepare the jars. Wash them with baking soda and dry them in a saucepan by placing a towel on the bottom and pouring 1 cm of water or in the oven.

When the jam boils, add the kernels to it, mix and cook for 5-15 minutes. Check the readiness of the jam by pouring it into the bottom of the saucer and running a spoon in the middle. The strip should not blur.