How to make apricot jam - prepare jam from dried apricots with pits
Some call the fruits of wild apricots apricots. They are always very small and pitting them is very difficult. But this is a little different. Uryuk is not a special variety of apricot, but any dried apricots with pits. Most often, compote is prepared from apricots, but apricot jam also turns out very tasty. It is somewhat different from jam made from fresh apricots, but only for the better. It is richer, more aromatic, although darker amber in color.
Dried apricots need to be thoroughly soaked in water. Place them in a saucepan and cover with cold water, let them sit for several hours, or better yet, overnight.
Drain the water. Arm yourself with a small knife and cut each apricot, removing the pit. Unfortunately, this is a necessary measure. When cooking apricot jam with seeds, over time it will begin to taste bitter. And the longer the jam sits, the stronger the bitterness will be.
Place the peeled apricot on the scale and measure its weight.
For 1 kg of peeled and tall apricots you need 800 grams of sugar and 1 glass of water.
Place the apricots and sugar in a saucepan, add water and start cooking over low heat. As soon as the jam boils, remove the foam from it and boil for 10 minutes.
Set the jam aside, let it cool while you take care of the seeds. Break the seeds and remove the kernels. If you add them to jam, it will acquire a pronounced almond aroma.You can break not all the seeds, but limit yourself to half, or do without them altogether. It's a matter of taste and your desire.
If the jam has already cooled down, add the kernels to it and put it on the fire to finish cooking. After boiling, you should boil it for at least 15 minutes, then put the jam into jars with lids and put them in the pantry for winter storage.
How to make jam from apricots or dried apricots very quickly, watch the video:
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