Composition / ingredients
Step-by-step cooking
Step 1:
Collect everything you need, sort out the apricots and set aside the spoiled ones. Squeeze the juice out of the lemons.
Step 2:
Wash the apricots, put them in a bowl and scald with boiling water, drain the water
Step 3:
Peel the apricots, cut in half, remove the bones and put them in an enameled dish
Step 4:
Add water and lemon juice.
Step 5:
Put on medium heat and bring to a boil. Reduce the heat to low and cook, stirring, for 30 minutes, until the apricots are soft.
Step 6:
Add sugar, cook for 10-15 minutes, stirring constantly. A couple of minutes before the end of cooking, pour in the rum.
Step 7:
Put the finished jam in hot form into sterilized heated jars and immediately seal it. Turn the jars upside down, cover and let cool. Store in a dark, cool place. The output is 3 liters.
If the jam is candied during storage, it means that it has been overcooked or there is too much sugar in it. You need to put the jam in a cooking dish, add 3 tablespoons of water for each liter of jam and bring to a boil. You can eat immediately after the correction.
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
- Rum - 75 kcal/100g
- Water - 0 kcal/100g
- Lemon juice - 16 kcal/100g
