Apricot jam is a great treat for tea. You can cook it in different ways, and each is good in its own way.
Jam from halved apricots. 1st way
1 kg of apricots will require 1.5 kg of sugar. Cut the apricots in half and remove the seeds. Place the apricot halves in an enamel bowl or wide saucepan. Boil the syrup from 0.7 kg of sugar and 0.5 liters of water. Pour the hot syrup over the apricots and leave for 8 hours, covered with gauze. You cannot close the metal lid, otherwise hot steam, condensing into water, will drip into the jam, and it may turn sour. After the jam is infused, pour the syrup into another saucepan, add 1/3 of the remaining sugar, boil, boil for 5-7 minutes and pour the apricots again. This time, leave the container with the jam for 10-12 hours, then repeat the operation 2 more times. Ready jam can be hot spread out in jars and rolled up under tin lids, or wait until it cools down, and then close the jars with plastic lids. To prevent the jam from souring, you can cover it with a circle of thick paper soaked in alcohol.
Jam from halved apricots. 2nd way
The second method is less laborious. Cut the apricots into 2 halves and place them with the inside facing up on the bottom of the cooking container. Pour a teaspoon of sugar on each half (only 1 kg of apricots will require 1.3 kg of sugar). Lay the apricots in layers, adding sugar to each layer. Then cover the dishes with gauze and put in a cool place for 2 days to let the juice stand out. Then put the container on the fire, gently loosen the sugar that has settled to the bottom with a wooden spoon or jar, bring to a boil and cook over low heat for about 45 minutes, constantly removing the froth. To check doneness, drip the syrup onto a china saucer. If the jam is ready, the drop will not spread.
Apricot jam with kernels
The jam, cooked according to the third recipe, is unusually tasty, but it will take a lot of time to prepare. Cut the apricots along the groove and remove the seeds from them. Split the seeds, and put the kernels through the incision inside the apricots. Put the prepared fruits in a wide bowl and pour hot syrup (1 kg of apricots will require 1.5 kg of sugar and 0.4 liters of water). Leave for a day, then drain the syrup into another saucepan, bring to a boil and cook over low heat for 5-7 minutes. Pour boiling syrup over the apricots again and leave for another day, then cook until tender (a drop of syrup does not spread on a saucer). Pack the hot jam in sterilized jars and roll up with metal lids.
