Apricot Jam in Its Own Juice
A treat for anyone with a sweet tooth! Soft, delicious, and so easy for any home cook. This apricot jam is perfect with tea alongside toast or rolls.
Cooking method
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Step 1:
The ingredients.
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Step 2:
Wash the apricots and separate the flesh from the pits, cutting the fruit into halves.
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Step 3:
Sprinkle the apricot halves with sugar. Stir gently, then leave overnight.
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Step 4:
By morning the apricots should be floating in their own juice, which will have turned syrupy as it mixed with the sugar. Set the pot right on the stove and cook for about half an hour over low heat. Don't forget to stir the syrup, or the jam will pick up an off taste. Skim off the foam as it appears and discard it, then turn off the heat.
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Step 5:
Usually this cooking is repeated once or twice—or even more—with day-long rests in between. It all depends on the thickness you want, the ripeness of the apricots, and a few other factors. If the thickness suits you after the very first cooking, you can go ahead and pour the apricot jam into jars and seal them.
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
