Apricot jam

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.

Bon appetit!