Plum jam with apricots

Of the variety of types of jam that I prepare for the winter, the most favorite in our family is plum jam with apricots. This food became even more pleasant to us after I learned that the long-proven usefulness of fresh plums is preserved even after making jam from them, and a small amount of apricots gives the jam piquancy. The culinary recipe of this dish is simple in execution and does not cause much trouble. You can make jam with or without bones. To do this, sort and rinse the ripe plums and apricots, put them in a colander and put them in hot water for 3 minutes, then pour cold water over them. If you make jam with bones, then the berries should be pierced (for example, with a toothpick). If you do it without pits, then cut and remove them. Prepare a syrup of water and granulated sugar. Pour the cooked berries with hot syrup and let them soak for 8 hours. Then we put it on a slow fire, turn it off as soon as it starts to boil. And again we insist for 8 hours. If the berries are with seeds, then repeat this procedure 3 more times, if without seeds, then 2 times. We close them in banks.
With this vitamin-rich reserve, no vitamin deficiency will be terrible in winter!