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➠ Apricot jam in syrup

Apricot jam in syrup

1532

Kitchen Russian

Calorie content 354.4 kcal

Portions 1 l.

Cooking time 90 minutes

Proteins * 1.4 gr.

Fats * 0.2 g

Carbohydrates* 87.2 g

Content

Cooking such a jam takes place in a gentle mode, so the fruits remain intact, and the syrup is amber-transparent. In addition to the beauty of apricots, their benefits are also preserved - most of the vitamins do not have time to break down.

Ingredients

Apricots (seedless) 700 gr. Granulated sugar 700 gr. Water 250 ml.

Cooking process

For making jam, we choose ripe, soft fruits. We wash them thoroughly, remove defective specimens. Dry the apricots and cut each in half. We remove the bones. Place the sliced apricots in a wide bowl or bowl and cover with granulated sugar. We leave it for a while, so that the fruits let out the juice.

From time to time, the apricots with sugar should be shaken so that the sugar evenly envelops the fruits, and they more actively release the juice. It is not recommended to stir with a spatula or spoon, as you can crush delicate apricots.

When a noticeable amount of juice is released, pour the indicated amount of water to the apricots and put it on the stove. Bring to a boil at low temperature. When the jam boils, let it boil with low intensity for five minutes and turn off the stove, cool the jam. Then again heat to a boil and cool. We repeat the procedure one more time.

When the jam boils for the third time, we finish cooking and pour the finished hot jam into sterilized jars. We close it with sterilized lids. Let the jars of jam cool completely and put them in storage.

Bon Appetit!