The picture, familiar since childhood, – the boiling electric samovar, elegant cups, fresh, fragrant white loaf and amber jam in transparent crystal sockets. A tea drinking with friends on weekends. Halves of apricots, imposingly having settled in syrup as though they urge to forget about difficulties of working week both the solar look and refined taste for a long time lighten the mood. And how nevertheless to prepare it – remembered since childhood – apricot jam? To cook classical jam from apricots, it is important to know several rules.
It is required to you
- 1 kg of ripe apricots
- 1 kg of granulated sugar
- 1 glass of the peeled walnuts.
Instruction
1. Sort apricots by the size. You aspire that in one "batch" of jam there were fruits of the identical size – so apricots need the same time for preparation. Carefully wash up fruits. Dry a clean napkin or lay out on a lattice for drying. Accurately slightly open an apricot and remove a stone so that the fruit didn't collapse on halves. Insert a walnut kernel half into each apricot. Put fruits in a big bowl or a pan, fill up them with sugar. Leave for 10-12 hours.
2. When apricots give juice, put ware on fire, bring to the boil and let's prokipet 3-5 minutes. Don't forget to remove constantly from a jam surface the foam which is formed in the course of cooking.
3. When jam completely cools down, repeat the procedure described in the previous step 2 more times. The last, third time, you cook not 5 minutes, and finish jam until ready. Define readiness of jam so: on a saucer drip a little jam and make of it "sun" - "draw" with jam rays. If the drawing didn't turn out and rays blur on a plate, jam means it isn't ready yet. If the drawing "keeps" on a saucer steady, jam means it is time to remove from fire.
4. Pour jam on in advance prepared clean dry glass jars, cover or roll up. Such jam can be stored 1 year in the cool place.