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Apricot jam with gelling sugar

0
1392
Kitchen Russian
Calorie content 327 kcal
Portions 4 port.
Cooking time 1 d.
Proteins * 155 g
Fats * 133 gr.
Carbohydrates* 178 g
* per 100 gr. product
Apricot jam with gelling sugar
Content

Seasonal apricots make a delicious, homogeneous jam that can be thickened with ready-made gelling sugar. The bones are preliminarily removed, the weight of the raw material is indicated without them.

Ingredients

Cooking process

step 1 out of 8
Wash selected apricots, let them dry a little. Cut the fruit in half, remove the seeds. Then the halves of the apricots can be cut into several more pieces.
step 2 out of 8
Fold the apricot pieces into a blender bowl and beat until smooth.
step 3 out of 8
Weigh out the required amount of apricot puree.
step 4 out of 8
Cover the puree with gelling sugar and let stand for about 1 hour.
step 5 out of 8
Stir the workpiece after an hour.
step 6 out of 8
Put the saucepan with the mixture over medium heat, bring to a boil, carefully passing with a spoon or spatula along the bottom of the saucepan so that the mixture does not burn.
step 7 out of 8
Cook the apricot jam for 6 minutes. after boiling, reducing heat to low and skimming off the foam.
step 8 out of 8
Sterilize the washed jars and lids in the oven. Pour hot product into jars, close or screw them with lids. Turn the jars of jam upside down, wrap it in a thick blanket and let it cool for a day, then transfer it to storage in the cellar.

Bon Appetit!

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