Jam from apricot fruits very bright and fragrant - such easy way to bring a piece of summer in frosty Russian winter. But still such jam is necessary not only to a winter tea drinking, and and will become an excellent stuffing for pastries.
It is required to you
- - apricots - 1.5 kg
- - sugar - 1 kg
Instruction
1. Apricot jam from only two components is cooked: fruits of an apricot and granulated sugar. It isn't necessary to add in addition either dyes, or gelling agents, or any fragrances and preservatives. Apricots we take strong, it is possible slightly immature. Fruits need to be washed up, dried, cut on halves, to take stones. Then halves of fruits are sliced accurate, that is it is necessary to cut lengthways on 4 - 5 slices each half. Total we cut each apricot lengthways on 8 - 10 slices.
2. We stack the prepared crushed fruits of an apricot in a heat resisting bowl or a pan. It is more preferable to take ware for preparation of jam enameled, copper or made of stainless steel. Fill up apricots with sugar and leave on 1 - 2 hour to stand at the room temperature. Water doesn't need to be added, even slightly as apricots will emit enough juice and will prepare in a thick syrup.
3. After the specified time the slices of an apricot will begin to emit juice. Now put capacity with apricots on the most silent fire. It isn't necessary to mix contents. Cover ware and bring mix to the boil. That is, in process the amount of liquid will gradually increase, sugar will be dissolved. When weight begins to boil, it is necessary to uncover and watch that sweet syrup didn't pour out from capacity. It is possible to mix several times jam if you worry that it can burn. Usually it doesn't occur. We cook jam on the weakest fire - it is the smallest ring and the minimum flame, for the ordinary gas stove.
4. Cook 15 - 30 minutes depending on a ripeness level of apricots. When color of jam is bright orange, and apricots will completely be softened and will get out of an initial shape, but won't turn into puree, capacity to remove from fire and to pour hot jam on banks and to close metal covers.