Plum and Apricot Jam
A wonderfully tasty jam that you and your whole family will love!
Daria ☼
Recipe author
Plum and Apricot Jam
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 %
33 g
133 kcal
GI:
18
/
0
/
82
- Of all the kinds of jam I put up for the winter, our family's absolute favorite is plum and apricot jam. It became even more of a treat once I learned that the well-known benefits of fresh plums carry over even after they're cooked into jam, while a small handful of apricots gives it a lovely tang. This recipe is easy to pull off and doesn't take much fuss. You can make the jam with the pits left in or removed. Either way, sort and rinse the ripe plums and apricots, place them in a colander, and lower it into hot water for about 3 minutes, then rinse them under cold water. If you're leaving the pits in, prick each fruit (with a toothpick, for example). If you're taking the pits out, cut the fruit open and remove them. Make a syrup from the water and sugar. Pour the hot syrup over the prepared fruit and let it soak for 8 hours. Then set it over low heat and turn it off the moment it comes to a boil. Let it stand again for 8 hours. If the fruit has pits, repeat this step 3 more times; if it's pitted, 2 more times. Seal it in jars. With this vitamin-rich stash on hand, no winter vitamin slump stands a chance!
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
- Water - 0 kcal/100g
- Yellow plums - 45 kcal/100g
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