Apricot jam with seedless slices

Jam, like grandma's! Simple, fast, at home! Apricot jam is my favorite. It has a unique taste and aroma, and also an amazing color! Cooked according to grandma's proven recipe, it pleases us every winter. Please your loved ones too - cook an incomparable jam with slices.

Valeria

Recipe author

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Composition / ingredients

Servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 55 g

222 kcal

GI: 9 / 0 / 91

Step-by-step cooking

Cooking time: 1 d 1 h 30 min

Step 1:
How to cook apricot jam slices? Prepare and measure the ingredients. For jam, we select fully ripe, not damaged apricots. Overripe and rotting fruits are not recommended to use - they can spoil the workpiece.
Step 2:
Thoroughly rinse the apricots, then dry them by laying them on paper towels.
Step 3:
Now cut each fruit in half, freeing it from the stone. Divide the apricot slices into about three equal piles (we will also pour sugar in parts). Put the first third of the apricots on the bottom of the jam-making dishes with the pulp out (I use an enameled basin of the right size, but ideally it would be better to use a copper basin or stainless steel, necessarily with a wide bottom).
Step 4:
Sprinkle the first layer of apricot slices with one third of sugar.
Step 5:
Put the second part of the apricots on top also with the pulp up...
Step 6:
...and sprinkle with the second part of the sugar.
Step 7:
Put the last layer of apricots on top and cover with the remaining sugar.
Step 8:
Now we put our dishes in the refrigerator, the apricots should be soaked in sugar. Leave the apricots with sugar in this form for a day.
Step 9:
After this time, when the apricots have already given juice, put the bowl with apricots on medium heat, bring the mass to a boil, then turn down the heat and cook our jam for 30-50 minutes, stirring slightly and removing the foam formed on top.
Step 10:
If the foam forms again during cooking, it must also be removed.
Step 11:
About 5-7 minutes before cooking, sprinkle the mixture with citric acid and mix the jam thoroughly and carefully.
Step 12:
Let the finished jam cool down a little. In this form, it is already ready for use.
Step 13:
Arrange the cooled jam in sterilized jars (sterilize in any way convenient for you), close the lids and put it in a cool storage place.

There are several majestic apricots growing in my grandfather's country garden. They give so much fruit that they are more than enough for our whole family and also for a very good supplement to my grandfather's pension (since he sells them). Since it is impossible to store fresh apricots for more than 2-3 days, and it is not possible to eat such an amount, I cook apricot jam slices from them according to a very simple culinary recipe that I inherited from my grandmother.

Remember that spices such as salt, sugar, as well as vinegar and its substitutes are used in recipes for winter preparations not only for taste, but primarily as preservatives. Therefore, in no case should you reduce the concentration of salt and sugar, and also replace vinegar (essence) with a weaker concentration than indicated in the recipe, otherwise vinegar (salt / sugar) will not show their preservative properties and the workpiece will be spoiled.

Such jam will please with its taste, as an addition to pancakes or pancakes, it can be served with ice cream or as a separate dessert for tea. bon appetit!