Jam 

Pitted apricot jam: how to prepare apricot jam in slices

I would like to draw your attention to the recipe for apricot jam below, which is somewhat different from those already available on the Miracle Chef website, namely in some aspects of preparation.

Quite a few lovers of homemade delicacies stock up on apricot jam for the winter, which is boiled with pitted kernels, almonds or walnuts.

This recipe for apricot jam is called "royal", it is truly dessert, pleasant taste and beautiful amber-sunny color. But not all apricot kernels are edible, even cases of poisoning are not uncommon.

Ideally, apricots should have tasty kernels (no bitterness) and ripe, juicy fruits. To my deep regret, such ideal varieties of apricots can be found only in southern countries, and it seems to us that it is possible to use only what will be brought to us.

Having deprived ourselves of the opportunity to buy real apricots due to living in an area where these wonderful fruits do not grow, we can still afford to cook jam from them, albeit not "royal", seedless (we will not risk it), but also quite worthy of taste.

Advice from the Miracle Chef. For jam, apricots can be used of any type and size - it does not matter.

Preparation - 10 hours

Cooking - 50 minutes

Calorie content - 165 kcal per 100 grams

Ingredients for Pitted Apricot Jam

  • granulated sugar - 1.5 kg;
  • apricots - 2 kg;
  • citric acid - 0.5 tsp

Recipe for jam from apricot slices

  1. We wash the fruits, cut them into halves and remove all the seeds. Cut into pieces.

    Note!

  2. Then in the bowl where we will cook the jam, lay out a layer of apricot. After that, fill in a layer of granulated sugar.
  3. Again apricots - and so on until the fruit runs out. The last top layer should be sugar. Cover the bowl with a towel and leave at room temperature for 10-12 hours. The most convenient way to do this is from evening to morning.
  4. Next, put the bowl with apricots on the stove and heat until the juice appears.
  5. Then mix gently and add acid. Bring the jam to a boil and simmer over low heat for 40-50 minutes.
  6. Remove from heat and immediately put the hot jam on sterilized jars, tightly so that no air bubbles remain. Roll up with tin lids, turn over and wrap in a blanket.

After complete cooling, we take out the jam in a cool place. Use this thick apricot jam in winter for butter or, as well as filling for homemade cakes, cookies or just for aromatic tea.