Apricot sugar pastille

We clean the washed apricots from the seeds and put them in a saucepan with water. We boil the water at a low temperature of the stove. When it boils, let it bubble for two minutes.

Next, we take a metal sieve and pass the decoction through it, into another container. We do not take boiled apricots out of the sieve, but grind them through its lattice. The apricot mass is folded into a separate, empty saucepan. Add sugar and measured citric acid to it, for a better taste. Cook at a low temperature, stirring the contents of the saucepan. The resulting foam is removed and thrown away.

Cooking will take 2 hours, after which the apricots should turn into jelly. If they are still far from such a density, cook longer. 

 Preparing a baking sheet. We spread its surface with baking paper covered with a very thin layer of vegetable oil. We take out apricot jelly there and put it to bake for 3 hours at a temperature of 60 degrees.

  After baking, we leave the already noticeably thickened jelly to dry in clean air, in a place where the sun's rays fall. This option is optional and only needed if baking was not enough to dry the jelly completely until it turns into a pastille.

Do not confuse the pastille with the one that is sold in stores. This one looks completely different. It should not be sticky, because otherwise we will not be able to roll it properly into tubes, which will then take their place in the pantry. In this form, apricot pastille can be stored for a very, very long time. You can get the tubes at any time and use them for their intended purpose!