Apricot Jam with Pieces Of Fruit
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- g 4,500 apricot (s)
- g 1,200 preservin suar, (3: 1)
- 4 large lemon (s)
Print Recipe
Pin Recipe Instructions
- Thoroughly rinse approx. 12 glasses (400g) with lids and rinse with plenty of water. Do not dry out from the inside, but stand upside down on a clean tea towel and let it dry.
- If you want, you can sterilize the jars and lids in the oven at 100 degrees for a good 10 minutes while standing on the grid for safety.
- While the jars and lids cool down in the slightly opened oven, the jam can be prepared:
- Wash the apricots, remove the stalk, cut in half and stone. Cut each half 3 times. Put the fruit together with the sugar and lemon juice (possibly seven because of the kernels) in a large saucepan (10 liter pot) and mix everything together for 5 minutes so that the fruit draws juice. Now bring the whole thing to the boil, stirring constantly. When the mixture is bubbly, let it simmer for about 10 minutes while stirring.
- Now do the gelling test on a saucer. Put some of the jam on the plate and check whether the jam starts to gel immediately. If this is not the case, let the mixture cook a little longer.
- If the jam gels immediately, use a funnel to fill the jars (leave 1cm free from the edge so that the vacuum can build up) and immediately close them tightly. Let the glasses cool down in a cool and dry place (protect from drafts) and store them in such a place. Do not carry freshly made jam on the lids!
- Sterile jars and a suitable storage location ensure a shelf life of 1-3 years. A broken glass should be kept in the refrigerator. It will last there for at least 4 weeks.
- Note: If the jam is stored in the dark, it will keep its beautiful orange color for a long time
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