Apricot Jam
Overview
I recently fell in love with making my own jam, making jams of various fruits. You can eat them with peace of mind and still have real fruit pulp. The most delicious one is the apricot jam. Even though apricots are inconspicuous, the jam they make is great. It can be paired with bread, yogurt, fruits, nuts, any recipe, it is an all-purpose companion.
Tags
Ingredients
Steps
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Wash the apricots, preferably ripe ones, but not rotten ones.
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Cut in half and core.
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Stir the white sugar and freshly squeezed lemon juice into the apricots and stir briefly. Cover and marinate for one hour.
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After marinating, take a non-stick pan and bring to a gentle boil, stir gently, put it in a crisper, cover it, and put it in the refrigerator to marinate overnight.
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The next day, you can easily tear off the skin of the apricots after taking them out. Tear them all, bring to a boil and cook for 5-10 minutes. Remove the foam from the surface while stirring constantly.
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Standard to verify whether the jam is cooked: Take a few drops of jam and drop it on a cold plate. Check that the prepared jam should be slightly gelatinous in consistency and not easy to flow.
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Store the prepared jam in a jam bottle that has been sterilized in advance. Boil it in hot water for 30 minutes to dry it. Tighten the lid and turn it upside down. When cool, store it in the refrigerator.
