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Prepare a good supply of jam for the winter not only from apricots, but the recipe will also come in handy for other fruit. The advantage is that it won’t require any chemicals or gelling sugar and the jam will taste great. Jams are suitable not only for desserts, but you can use them in pancakes or spread them on a fresh roll.
Homemade jam can’t be replaced by any store-bought; their flavor is noticeably different
From the following amount of ingredients you will make 15 small jars of jam and one larger one. It depends on the size of the jars you use. Jam also makes a nice homemade gift that will surely delight. Prepare:
- 3 500 g apricots
- 2 000 g sugar
- Citric acid
First wash the apricots, pit them and remove any brown parts that do not belong in the jam. Put some of the prepared apricots into a pot, sprinkle with sugar, add another layer of apricots and sugar. Leave like this until the next day in a cool place. The next day mash the apricots slightly, as when you mash potatoes, put on the stove and cook while stirring constantly.
Add only the citric acid to the apricots with sugar and you’re done
When you see the jam beginning to thicken, add citric acid to taste, mix everything well and do a firmness test – put some jam on a smaller plate and wait a moment to see if it is firm enough. Fill the jars with the hot jam and sterilize for only 10-15 minutes so that the lid seals well. The jam doesn’t need more and you’re done! There is really nothing difficult about this recipe and anyone can manage it.
Besides apricots, you can of course use, for example, peaches or strawberries. Forest fruits are also suitable for jam or you can try preserving more exotic types of fruit. They are good for pies, as a filling layer in cakes, children love them on pancakes or toasted bread. With a nice ribbon and a pretty sticker indicating the type of jam you can then give your homemade product as a thank-you or as a sweet name-day gift.
