Jam from apricots - a fine treat to tea. It is possible to weld it in different ways, and everyone is good in own way.
Jam from halves of apricots. the 1st way
On 1 kg of apricots 1.5 kg of sugar will be required. Cut apricots on 2 halves and take stones. Put halves of apricots in the enameled basin or a wide pan. Weld syrup from 0.7 kg of sugar and 0.5 liters of water. Fill in with hot syrup apricots and leave for 8 hours, having covered with a marlechka. A metal cover it is impossible to close, differently hot steam, being condensed in water, will drip in jam, and it can turn sour. After jam infused, merge syrup in other pan, add 1/3 part of the remained sugar, boil, boil thoroughly 5-7 minutes and again fill in apricots. This time leave the container with jam for 10-12 hours, then repeat operation 2 more times. Ready jam can hot be spread out on banks and to roll up a baking plate tin covers, or to wait until it cools down, and then to close banks plastic covers. That jam didn't turn sour, it is possible to cover it with a circle of the dense paper impregnated with alcohol.
Jam from halves of apricots. the 2nd way
The second way less labor-consuming. Cut apricots on 2 halves and lay an internal part up on a bottom of capacity in which you will cook. On each half fill a sugar teaspoon (on only 1 kg of apricots 1.3 kg of sugar will be required). Stack apricots layer-by-layer, filling up each layer with sugar. Then cover ware with a marlechka and put to the cool place for 2 days that juice was emitted. Then put capacity on fire, carefully loosen with a wooden spoon or a veselka the sugar which settled on a bottom, bring to the boil and you cook on small fire about 45 minutes, constantly skimming. To check readiness, drip syrup on a porcelain saucer. If jam is ready, the drop won't spread.
Jam from apricots with kernels
The jam cooked according to the third recipe, unusually tasty, but will demand for preparation enough time. Make an incision apricots along a groove and take from them stones. Split stones, and put kernels through a cut in apricots. Lay the prepared fruits in wide ware and fill in with hot syrup (on 1 kg of apricots 1.5 kg of sugar and 0.4 l of water will be required). Leave for day, then merge syrup in other pan, bring to the boil and you cook on small fire of 5-7 minutes. Again fill in apricots with the boiling syrup and leave for day, then weld until ready (the drop of syrup doesn't spread on a silver platter). Hot pack ready jam in the sterilized banks and roll up metal covers.