Jam apricots

Submitted by enr on 20 Jul 2013
1 kg apricots
500-800 g of sugar
1 tsp citric acid
Jam apricots
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Opt be healthy and ripe apricots. Wash well, sectioned in half and remove pits. Place in a suitable tray and sprinkled evenly with sugar. Leave in a cool place at least 7-8 hours, and then cooked by adding 1 cup Water (200 ml). There is another option - after being placed on the fire, neck 10-15 minutes. Stay another 3-4 hours and dovaryavat to the required density. Periodically with slotted spoon robbery formed in boiling foam. The readiness of jam is defined as a drop of syrup placed on an inclined plate is held without flowing down. Fruits become transparent. 3-4 minutes before removing from the fire added citric acid and mix. hot jam is packed in pre-washed, dried and warmed jars which are immediately sealed and turn the cap down to full cooling to seal, then harvested for storage. * The amount of sugar varies depending on sweetness of fruit and preferences. I put less sugar - 500 g, so sterilized jars five minutes, for greater security.
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20 Jul 2013