Homemade jam from apricots: how to cook it right?

What is homemade jam? It is a real storehouse of vitamins, a natural treat that will be relevant on any festive table. And how nice to pamper your family with a variety of pastries with juicy fruit filling from Jam. But what kind of delicacy can you cook yourself without any special financial and time costs? The answer is simple - apricot jam. The recipe with a photo of the finished product will help you in this matter.

To begin with, you must stock up with the right products in advance. Apricots must be chosen carefully, so that you do not come across rotten and sick fruits. Only from such products you can cook a truly delicious jam, which will be stored for a very long time without losing all qualities. Ideally, the fruit should be medium-sized, ripe, but not spilled. However, it is almost impossible to find such fruits. Therefore, in principle, apricots of any kind and degree of maturity can be used.

Quite often this type of delicacy is prepared with the addition of additional Products. Jam from apricots with almonds or walnuts is very popular in many families. However, today the simplest recipe will be described, which is recommended to be used as a base for preparing more complex varieties of dessert.

You will need the following set of products: 2 kilograms of apricots of any sort, half a teaspoon of citric acid, and sugar (1.5 kg is enough). As you can see, no exotics. It's quite simple, so the hostess will manage it.

So, let's start cooking. We should get a simple, but at the same time, very tasty jam from apricots. How to cook this home-made miracle? First, prepare the fruit. Apricots must be thoroughly washed, then divided into halves and extracted from the pulp bone. As a rule, not all fruit can boast a delicious core (core). Some bones can give a ready jam a palpable bitterness. Therefore, it is better to get rid of them just in case. Then you will succeed Very tasty and delicate jam from apricots. How to cook the fruit further? Follow the recipe.

Take a deep vessel in which the dish will be cooked. Put half the fruit in it so that they look up empty pith-free cores. Pour an even layer of sugar. Then again, the apricots follow. And so on, until you run out of both products. Cover the dishes with a towel and leave for about 10-12 hours at room temperature. Do not stand longer than that, so you do not get a sour jam from apricots. How to cook this delicacy next?

Put a bowl of fruit and sugar on the stove. Must appear juice. Gently mix everything and add citric acid. Bring the mass to a boil. After that, it should be cooked for about 40 minutes over low heat with constant stirring. There are very few left. You have almost ready a delicious jam from apricots. How to cook it, we already learned. It remains only to choose the right dishes for storage. The mass must be still hot to be decomposed according to pre-sterilized cans. Do this as tightly as possible so that no air gets into the container. Roll out all the cans with tin lids, let it brew. Jam can be cleaned in a cool dark place.