Aromatic seedless apricot jam. A piece of bright summer stored in your jars.
Cooking time 40 minutes
Apricots 2 kg
Sugar 900 g
Sort the apricots and wash well.
Divide into halves and lay in a pan.
Sprinkle with sugar.
Repeat layers until you run out of apricots, top with sugar.
Close the lid and remove for 5-6 hours.
Put on high heat and cook until boiling.
Remove and cool, repeat cooking 3 times.
The apricot halves will become soft, pour hot into clean jars.
Twist and put in heat until it cools completely.
Pitted apricot jam is ready. Store in a cool place.
Bon appetit! Delicious blanks!