Apricot jam in its own juice

Sweet tooth will appreciate! Gentle, delicious and very simple for every hostess! Apricot jam is suitable for tea with sandwiches or buns.

Abigail

Recipe author

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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 2 % 1 g

Fats 0 % 0 g

Carbohydrates 98 % 49 g

197 kcal

GI: 12 / 0 / 88

Step-by-step cooking

Cooking time: 3 d

Step 1:
Ingredients.
Step 2:
The pulp of washed apricots is separated from the seeds by cutting the fruit into halves.
Step 3:
Sprinkle the apricot halves with sugar. Mix a little, and then leave for one night.
Step 4:
In the morning, apricots should already be swimming in their own juice. The juice, mixed with sugar, will acquire a syrupy appearance. We put the container directly on the stove and cook for half an hour.The power of the plate should be weak. We do not forget to stir the syrup, otherwise our jam will not get a very pleasant taste. The foam that appears from time to time is removed with a spoon and thrown away. Then we turn it off.
Step 5:
Usually such cooking is repeated once or twice, or even more, with breaks for a day. It all depends on the preferred density, ripeness of apricots, and some other conditions. If everything suits you in terms of density after the first cooking, apricot jam can be freely poured into jars and clogged.