Thick apricot jam - recipe with photos

For the convenience of cooks, all stages of preparing jam are depicted in the photo step by step.

Ingredients:

• apricots – 1.5 kg;

• sugar – 500 g;

• water – 200 ml;

• citric acid – ½ tsp.

How to make apricot jam

It is better to choose tinted apricots for jam (you can also use wild apricots, but they are bitter) and, preferably, the fruits should be very ripe and soft. If they are overripe, even better.

Starting to cook, place the apricots in a colander and rinse under a powerful stream of cold water.

Heavily contaminated fruits can be washed by hand, only carefully. Especially if your fruits are very ripe and soft.

At the next stage, you need to carefully remove the stone from the fruit.

Then, put the apricot halves in a stainless steel or aluminum container and fill with cold water.

Place the pan on the fire and start cooking.

Bring to an intense boil, then turn off the gas, cover the pan with a lid and leave until it cools completely.

Then we need to grind the resulting apricot mass through a sieve.

Thus, skins and hard fibers do not get into the jam.You can, of course, pass it through a meat grinder, but then you won’t be able to get a smooth and uniform consistency.

Add sugar to the resulting ground apricot and, stirring with a spoon, put on the fire and bring to a boil.

Reduce the intensity of the fire to the minimum mark and, stirring occasionally, boil the jam for five minutes.

After this, remove the pan with the preparation from the heat and let it cool. Bring the cooled jam to a boil again, reduce the heat and simmer to the desired thickness, placing a flame divider under the burner. Five minutes before the end of cooking, add citric acid to the jam.

I boiled my jam for only fifteen minutes. If you boil it longer, the workpiece will become darker, and not a beautiful bright orange color.

Next, pour the hot mass into pre-sterilized jars and seal with lids.

The final photo shows that the apricot jam turned out to be a very beautiful amber color, and so thick that it is ideal for spreading pies, cakes and fillings for rolls.