Apricot jam without boiling fruits always turns out whole in appearance and very appetizing. For its preparation, it is best to use not overripe apricots, this is how they will remain beautiful in appearance. You can close this kind of jam in jars with any volume.
Ready apricot jam should be stored in a cool place. For this purpose, a cellar or pantry is best suited. You can serve a sweet preparation with any pastry, be it a pie or pancakes. Due to the fact that the apricot halves come out whole, they can be used as a filling for pies or added to a cottage cheese casserole.
Ingredients:
- Apricots – 200 g.
- Sugar – 200 g.
- Water – 50 ml.
How to cook:
1. Pour water into a saucepan or ladle with a thick bottom and add sugar.
2. Put on fire and boil the syrup until a lot of bubbles appear on the surface. In time, this procedure takes 2-3 minutes. The fire must be strong. The syrup should be stirred periodically.
3. Wash the apricots.
If spoiled apricots come across, do not use them for making jam.
Break the apricots gently in half, removing all the pits.
4. After that, put the apricots in the prepared sugar syrup. Stir gently.
5. Leave them in the syrup for 4-6 hours, stir the jam occasionally. During this time, the apricots will release a fairly large amount of juice.
6. Now, using a kitchen spoon with holes, take out all the apricots.
7. Bring the sweet syrup to a boil, and then put the apricots into it. Leave them again for 4-6 hours.
8. Then remove the berries from the syrup, bring it to a boil, put the apricots back. Stir and immediately place the jam in prepared glass jars.
9. Screw them on with caps.
If jars are not used with self-tightening lids, then use a special seaming key.
After the apricot jam in jars has cooled completely, take it to the pantry or cellar for storage.
Enjoy your meal!