Apricot jam

Bright and sunny apricot jam is definitely worth preparing for the winter. This recipe is quite simple – there's no need to steep the fruit in syrup for hours or boil it for a long time. Sugar is added in 4 parts with a five-minute boil after each portion. Water is not used in the recipe, except for two tablespoons at the very beginning to prevent the fruit from burning.

Yield: 1 half-liter jar.

Cooking time: 35 minutes + cooling time.

Caloric content: 313 kcal per 100 grams of the dish.

Ingredients

• apricots – 500 g (weight specified already without pits);
• white sugar – 500 g;
• citric acid – 1/3 tsp.

Preparation

1. Prepare the ingredients for making apricot jam. It is essential to add citric acid – it will serve as an additional preservative, add a pleasant sourness to the jam, and prevent it from crystallizing.

2. Rinse the fruits in water for a couple of minutes, after which wash them thoroughly without damaging the delicate skin. Jars and lids should be sterilized by any convenient method.

3. Remove the pits by splitting the fruits in half with your hands or cutting them with a knife if they are very ripe and squishy.

4. In the pot where the jam will be cooked, pour in 2 tablespoons of water. Cut large apricot halves into smaller pieces and place them in this pot. Small specimens can be left whole.

5. Add the citric acid.

6. Sugar will be introduced in 4 parts, so sprinkle 1/4 of the sugar from the specified volume over the apricots (exact precision is not necessary, so the required portion can be estimated "by eye" – on a scale it is 125 grams).

7. Mix the entire composition and place it on the stove.

8. After the mixture starts boiling, cook it for exactly 5 minutes.

9. Without removing the pot from the heat, add the next portion of sugar (the unchanged 125 grams). After boiling again, cook the jam for another 5 minutes.

10. As foam forms, collect it with a spoon throughout the process and remove it.

11. For the third time, add the portion of sugar and cook the mixture again for 5 minutes.

12. For the last, fourth time, thicken the jam with the remaining sugar.

13. After another five-minute cooking, the mixture will noticeably change its consistency, and the bubbles will be less frequent.

14. To check if the jam has thickened enough, drip it onto a plate and run a spoon through it. If the separated lines do not run back into each other, the jam is ready. If you desire a thicker consistency, you can increase the boiling time by another 5 minutes. Keep in mind that the jam will still be liquid when hot, but after sitting on the table for a day, it will thicken significantly.

15. Fill the jar with hot jam to the very top.

16. Screw on the lid and leave the sealed jar to cool on the table.

Apricot jam can be stored for 2-3 years in a cool place. The sealed structure contains pieces of apricots, which only enhances the overall mass, reminding of a more natural taste. This preparation can be used as a filling for cakes, for pie fillings, or simply spread on bread.