Apricot Jam

"Apricot jam, like the sweetest memories of summer all locked away in small jars."
Preparation20 min.
Cooking30 min.
Тotal50 min.
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  • apricots - 25 oz (700 g)
  • sugar - 4 1/5 cups (1000 g)
  • water - 4 1/5 cups (1 l)
  • tartaric acid - 1 tsp


Ripe fruit is selected. Cut into two to remove the pips.

To get a better taste, with a sharp knife peel the fruits or immerse them in boiling water for 3-4 minutes, then cool rapidly with cold water.

The prepared apricots are placed in boiled water for 1-2 hours, then washed. The fruits are covered with sugar and water.

Initially boil the jam over low heat. Cook for 7-8 minutes and remove from the heat, allow to stand for 30 to 60 minutes
Put back on the heat and boil to thicken the syrup. Three - four minutes before removing from heat, add tartaric acid.

Let the jam stand for 7-8 hours, then pack into jars.
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