Using this recipe, you can make the brightest, most delicious apricot jam for the winter.
Cooking time 40 minutes
Apricots 2, 5 kg
Sugar 1.5 kg
Wash and dry the apricots.
Divide into halves and remove seeds.
Place the apricots in a saucepan.
Cover with sugar and cover. Leave on for 3-4 hours.
When the apricots have juiced, place the saucepan over medium heat and bring the jam to a boil. Then simmer for 25-30 minutes over low heat, stirring occasionally.
Pour the prepared hot jam into clean jars.
Seal with lids and put in a warm place until it cools completely.
The apricot jam is ready. Store jam in a cool dark place.