Apricot jam

1 serving


fruits should not be quite mature. apricots should not be washed, but wiped with a wet napkin, pricked in several places with a thin wooden hairpin, put in boiling water for 1 minute and quickly cool in cold water. small fruits can be cooked whole, large - cut in half along the groove and remove the bones. pour the apricots with syrup and cook with maturities in 2 doses. to prevent the jam from saccharizing, add citric acid during cooking: 3 g per 1 kg of fruits.