Apricot jam for the winter - 15 cooking recipes

When buying them for harvesting for the winter, ask the seller to try what interests you from the offered assortment - after all, they usually buy a lot for harvesting, and it’s unpleasant if something is not of the same quality. The most popular and tastiest apricot jam is five-minute jam. They call it that because of the boiling time. Sugar and whole fruits are taken equally. The fruits are washed and dried, sorted, divided in half (with a knife or hands) and the seeds removed. The halves are covered with granulated sugar and left until the juice appears. They don't interfere. Place on low heat (a divider will help), bring to a boil, boil for 5 minutes and set aside until completely cooled and infused (8 hours is ideal). The boiling procedure is repeated until the foam stops being released and until the exposure is enough. They put it in jars while it’s hot and wait for winter. Tsar’s jam is a delicacy for kings. Recipe: for two kilograms of our orange stone fruit “friend”, take 2 kg of granulated sugar and one and a half glasses of water. We break (cut), remove the seeds and peel the skin (it's worth it). We break the bones and take out the “nut”. We return the drupe back and secure it with a toothpick if necessary. Pour in thick syrup and bring to a boil over very low heat. Turn off and let cool. Repeat 10 times, put into jars. Apricot jam will delight everyone in the cold season.