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Excellent recipe that we make every year.
Apricot jam is fantastic for desserts, pancakes, or just on a slice of bread.
No other jam tastes this amazing – and I’m not even talking about those jams full of chemicals from the store!
From this batch I got about 15 small jars and 1 larger one.
We need:
- 3500 g apricots
- 2000 g sugar
- citric acid
Method:
Wash the apricots, remove the pits and take away the brown parts.
Place part of the prepared apricots into a pot and sprinkle with sugar, then layer apricots and sugar again.
Let it stand until the next day in a cool place. The next day mash a little like potatoes, put on the heat and cook while stirring constantly. When the jam starts to thicken, add citric acid (to taste), mix well and perform a setting test. Put a little jam on a small plate and wait a moment to see if it is set enough. Fill hot into jars and sterilize only about 10–15 minutes (just enough for the lid to seal properly).
