Baked Apricot Jam

26/07/2017
Topatofrom Topato
"Bake your jam just once in the oven and you`ll never make it by boiling ever again."
Preparation30 min.
Cooking60 min.
Тotal90 min.
Servings6
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Ingredients

  • apricots - 4.5 lb (2 kg), ripe and hard
  • sugar - 3.5 lb (1.5 kg)
  • citric acid - 2 tsp
  • pine nuts - optional

Preparation

Clean the apricots, halve them, remote the pits and cut each half into 3 parts. Optionally, crush the pits and use the nuts for your jam.

Pour the fruits into a large oven dish and bake in a preheated 338°F (170 °C) oven until they take on a light crust and the juice evaporates a bit.

Add the sugar and stir carefully. Lower the heat to 302°F (150 °C). Continue baking, while stirring carefully at regular intervals until the sugar dissolves. Also be sure to remove the foam.

Bake the jam until it reaches the standard consistency - when you put a drop of it in a plate it must not run. Add the citric acid and stir. After 5 min., take it out and immediately distribute into dry jars. Close tightly with caps.find similar recipes here

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