Apricot jam with gelling sugar without seeds

Apricots contain a lot of vitamins, which are so lacking in winter!

Recipe author

Apricot jam with gelling sugar without seeds

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Composition / ingredients

Servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 3 % 1 g

Fats 0 % 0 g

Carbohydrates 98 % 39 g

163 kcal

GI: 18 / 0 / 82

Step-by-step cooking

Cooking time: 1 h 15 min

Step 1:
Wash the apricots, peel the seeds. Cut into small pieces. Cover with sugar
Step 2:
Mix apricots well with sugar and leave for 1 hour to infuse
Step 3:
While the jam is being infused. It is necessary to sterilize the jars and lids. The jam is infused. Put it on the fire, bring it to a boil, turn down the heat and cook for another 6 minutes.
Step 4:
OPTIONALLY, you can mash with a mixer, or you can leave it like that. Who likes it more. Put more hot jam in jars, close the lids. and leave for a day in the room to cool down. Store the cooled jam in a dark, cool place.