Pitted apricot jam

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!