Delicate Apricot Jam
So tender, so sunny, and so delicious! A jar of this jam makes a lovely treat to go with your evening tea.
Cooking method
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Step 1:
Gather everything you need, sort through the apricots, and set aside any bruised ones. Squeeze the juice from the lemons.
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Step 2:
Wash the apricots, put them in a bowl, scald them with boiling water, and drain.
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Step 3:
Peel the apricots, cut them in half, remove the pits, and place them in an enamel pot.
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Step 4:
Add the water and lemon juice.
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Step 5:
Set over medium heat and bring to a boil. Lower the heat and cook, stirring, for about 30 minutes, until the apricots are soft.
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Step 6:
Add the sugar and cook for 10–15 minutes, stirring constantly. A couple of minutes before it's done, pour in the rum.
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Step 7:
Ladle the hot jam into sterilized, warmed jars and seal them right away. Turn the jars upside down, cover them, and let them cool. Store in a dark, cool place. Makes about 3 quarts (3 liters).
- If the jam crystallizes during storage, it was either overcooked or has too much sugar. Put the jam in a saucepan, add 3 tablespoons of water per quart (liter) of jam, and bring to a boil. It's ready to eat right after this fix.
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Apricots - 46 kcal/100g
- Canned apricots - 50 kcal/100g
- Rum - 75 kcal/100g
- Water - 0 kcal/100g
- Lemon juice - 16 kcal/100g
