Apricot Jam β is a wonderful way to preserve the taste of summer all year round. It can be used as a filling for pastries, added to croissants, pancakes, or simply spread on a crispy toast. Thatβs why we decided to make a few jars for ourselves for the winter and share the recipe with you.
Π΄ΠΎ ΡΠ½ΡΠ΄Π°Π½ΠΊΡ Π· ΠΊΡΡΡΠ°ΡΠ°Π½Π°ΠΌΠΈ Π°Π±ΡΠΈΠΊΠΎΡΠΎΠ²ΠΈΠΉ Π΄ΠΆΠ΅ΠΌ - ΡΠ΅ ΡΠΎΠΏΠΎΠ²Π΅ Π΄ΠΎΠΏΠΎΠ²Π½Π΅Π½Π½Ρ ;)
Time required: up to 2 hours
Difficulty: 2 out of 5
Cost of ingredients: low
Thoroughly rinse the apricots under running water, cut them in half, and remove the pits. Place the apricots in a pot with a thick bottom and cover them with water (just enough to cover the fruit).
Π·Π°Π»ΠΈΠ²Π°ΡΠΌΠΎ Π²ΠΎΠ΄ΠΎΡ ΠΎΡΡ ΡΠ°ΠΊ
Bring to a boil over low heat, then blend the mixture until smooth with an immersion blender.
ΠΏΠ΅ΡΠ΅Π±ΠΈΠ²Π°ΡΠΌΠΎ Π±Π»Π΅Π½Π΄Π΅ΡΠΎΠΌ
Add the sugar and mix thoroughly.
ΡΡΠΊΠΎΡ Π² ΠΊΠ°ΡΡΡΡΠ»Ρ Π²ΠΆΠΆΠΆΠΆΡΡ
Reduce the heat to the minimum and continue to cook, stirring occasionally and removing the white foam as needed. After one hour of cooking, squeeze the juice from the lemon slice into the mixture to balance the sweetness of the apricots and preserve the bright and rich color of the jam. Cook for another 40 minutes until excess liquid evaporates or until the jam reaches a slightly thicker consistency than the original mixture.
ΠΎΡΡ ΡΠ°ΠΊΠ° ΠΊΠΎΠ½ΡΠΈΡΡΠ΅Π½ΡΡΡ Π½Π°ΠΌ Ρ Π½Π΅ΠΎΠ±Ρ ΡΠ΄Π½Π°
Remove from heat, let it cool slightly, then pour into sterilized containers for further storage.
