Summer is the season of fruits and berries. And in order to enjoy them in winter, they need to be frozen or cooked with delicious and aromatic jam.
We take ripe, but not too soft apricots, wash them under cool running water, dry them with a napkin, cut each along the groove and remove the pit.
Then we weigh the fruit. We take 1 kg of sugar for 1 kg of apricots. Finely chop the peeled apricot pulp, add sugar. Pour in apple juice at the rate of 2 tbsp. l. for 1 kg of apricots, mix everything well and bring to a boil. When the jam has boiled for 2-3 minutes, set it aside and let it cool to room temperature.
After that we repeat the procedure. Remove the jam that has boiled a second time from the heat and immediately add 5 tbsp. l. apricot or apple liqueur per 1 kg of apricots. Stir quickly again and, while the jam is hot, pour it into sterilized jars. Then we cover the jars with lids and roll them up. Place the jars of jam on the floor with a lid down and cover with a blanket.
The degree of liqueur evaporates during boiling, leaving only a wonderful aroma and soft taste of jam.
