A picture familiar from childhood - a boiling electric samovar, elegant cups, fresh, fragrant white bread and amber jam in transparent crystal rosettes. Tea time with friends on weekends. Halves of apricots, imposingly sitting in syrup, seem to call to forget about the difficulties of the working week and, with their sunny appearance and exquisite taste, cheer you up for a long time. But how can you cook just such - remembered from childhood - apricot jam? To make classic apricot jam, it is important to know a few rules.
It is necessary
-
- 1 kg of ripe apricots
- 1 kg of granulated sugar
- 1 cup shelled walnuts
Instructions
Step 1
Sort the apricots by size. Strive to have fruits of the same size in one "batch" of jam - this way the apricots will need the same time to cook. Wash the fruit thoroughly. Dry with a clean cloth or place on a wire rack to dry. Gently open the apricot and remove the pit so that the fruit does not fall into halves. Insert half a walnut kernel into each apricot. Place the fruits in a large bowl or saucepan and cover with sugar. Leave it on for 10-12 hours.
Step 2
When the apricots give juice, put the dishes on the fire, bring to a boil and let it boil for 3-5 minutes. Do not forget to constantly remove the foam formed during the cooking process from the surface of the jam.
Step 3
When the jam is completely cool, repeat the procedure described in the previous step 2 more times. The last, third time, cook not for 5 minutes, but bring the jam to readiness. Determine the readiness of the jam as follows: drop a little jam on a saucer and make a "sun" out of it - "draw" rays of jam with the jam. If the drawing does not work out and the rays are spreading over the plate, then the jam is not yet ready. If the drawing stably "holds" on the saucer, then it is time to remove the jam from the fire.
Step 4
Pour the jam into pre-prepared clean, dry glass jars, cover or roll up the lid. This jam can be stored for 1 year in a cool place.
