Apricot jam

From ripe, soft apricots of bright orange color you can prepare an appetizing and aromatic jam. The highlight of my homemade recipe is the nice smooth consistency of the jam. In the final product you will not see any apricot skins or coarse veins, only a delicate thick orange mass.

I offer housewives a simple homemade recipe on how to prepare aromatic and tasty apricot jam in slices or, more precisely, whole halves for the winter. The process of making jam is long, but extremely simple.

Amber apricot jam with kernels is the most favorite jam in our family. We cook it every year in large quantities. We keep some of it for ourselves and also give it away to family and friends.

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.

Zherdela belongs to the small-fruited wild apricots. They are inferior to their cultivated relatives in size, but superior to them in taste and yield.

This simple recipe for making apricot jam allows you to preserve the maximum beneficial properties of this fruit. Even if the apricots are not preserved whole, this preparation will allow you to make a presentable, tasty and healthy jam from them.

Apricots are a common fruit in our area and every family has a signature recipe for apricot jam. This unusual old family recipe was taught to me by my mother, and by her grandmother. It is quite simple and light, but in winter you can enjoy it yourself and treat your guests with aromatic apricot jam.