Apricot Jam with Whole Apricot Halves
1 hour 30 min. Recipe Yield:
1,5 l Difficulty:
Medium recipe
Apricot jam with whole apricot halves – apricot jam recipe, so that apricot jam does not sour and ferment, you need to use the same amount of sugar as apricots. Well, in order for the jam to remain in whole halves, the apricots need to be chosen that are not too ripe, dense, and you need to cook apricot jam not at one time, but in several stages.
Cooking Recipe
To cook a apricot jam with whole apricot halves, wash and dry dense, slightly unripe apricots.
Next, the washed apricots must be divided into slices and the stone removed. If the apricots do not break well with your fingers, run the knife around, cutting to the bone, and then scroll. This will create two neat apricot halves.
Sprinkle the apricot halves with sugar and set aside for 5-6 hours. The apricots should be juiced.
When the apricots start juicing, stir gently, lifting the sugar from the bottom, and put the jam on medium heat. To prevent the jam from burning, it is better to cook it on a divider. Apricot jam is cooked for 15 minutes, and then leave to cool completely.
After cooling down, put the apricot jam on medium heat and boil again for 15 minutes, do this one more time. When cooking, foam will appear, it must be removed. Transfer the finished apricot jam with whole apricot halves into sterilized jars and seal.