Apricot Jam with Poppy Seeds (for the Winter)
by Editorial Staff
This recipe canned apricot jam with poppy seeds for the winter is an ideal addition to pancakes, pancakes, pancakes, etc. You have never tasted such a fragrant and tasty apricot jam!
Cook: 1 hour 20 mins
Servings: 4
Ingredients
For a 0.5 liter container:
- Apricots – 400 g
- Sugar – 300 g
- Poppy – 50 g
- Citric acid – 2 pinches
Directions
- Prepare the required ingredients for the apricot poppy seed jam.
- Rinse the apricots in water, peel them and cuttings with leaves. Place the fruit halves in a bowl.
- Cut them into small wedges directly into a cauldron or stewpan with a non-stick bottom.
- Add sugar and citric acid to accentuate the sweetness of the jam and the fruity aroma of the apricots.
- Place the container on the stove and bring to a boil, then reduce heat and simmer for about 15 minutes, until all apricots are tender.
- Open them very carefully with a hand blender, being careful not to splatter – the mixture is very hot and can burn!
- After that, add dry poppy seeds to the jam and place it back on the stove, turning on the minimum heat. Simmer for about 5-7 minutes and turn off.
- Let the sweet mass cool for about 40 minutes and then reheat for 5 minutes.
- Pour the apricot poppy seed jam into scalded, clean jars and roll up the scalded lids with a preservation wrench or thread.
- Let the treat cool down and transfer it to the pantry, serving at a certain time with brown or airy baked goods! By the way, jam can be an excellent filling for pies or rolls, and for croissants! Bon appetit!
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