AuthorMutfaktan SofrayaIn the summer we can obtain abundant and cheap apricots. The preparation of preserves and marmalades is one of the best known methods, in addition to drying the apricot, to consume it out of season. It is claimed that the apricot helps eliminate toxic substances from the body and is also good for anemia because it contains a lot of iron. It also has a protective effect against lung and skin cancer. Time to make Apricot Jam, one of the most popular breakfast flavors.
Apricot Jam Ingredients:
How to Make Easy Apricot Jam
First, after washing the apricots, we cut them with the help of a knife and remove the seeds inside.
We fill the sugar on the seedless apricots those we put in the pot, close the lid and keep it aside for at least 6 hours. During this time, the apricot combined with the sugar will be watered and the sugar will dissolve partially.
After waiting for 6 hours, we put the pot on the stove and burn it on medium heat. As soon as it starts to boil, we turn down the stove and throw the peeled almonds into it.
After about 25-30 minutes, we check the consistency. We put some on behind the metal spoon, if a drop does not flow like water, it means that it has reached the consistency of jam. Pour the lemon juice into it and boil it for another 3-4 minutes, then turn off the stove.
If you are going to put it in jars, fill the jam before it cools down and close the lid while it is hot. Thus, as the jam cools, it will act as a vacuum and since its air is removed, the jam will preserve its freshness for a long time. Enjoy it in your breakfast!
Ingredients
Apricot Jam Ingredients:
Directions
How to Make Easy Apricot Jam
First, after washing the apricots, we cut them with the help of a knife and remove the seeds inside.
We fill the sugar on the seedless apricots those we put in the pot, close the lid and keep it aside for at least 6 hours. During this time, the apricot combined with the sugar will be watered and the sugar will dissolve partially.
After waiting for 6 hours, we put the pot on the stove and burn it on medium heat. As soon as it starts to boil, we turn down the stove and throw the peeled almonds into it.
After about 25-30 minutes, we check the consistency. We put some on behind the metal spoon, if a drop does not flow like water, it means that it has reached the consistency of jam. Pour the lemon juice into it and boil it for another 3-4 minutes, then turn off the stove.
If you are going to put it in jars, fill the jam before it cools down and close the lid while it is hot. Thus, as the jam cools, it will act as a vacuum and since its air is removed, the jam will preserve its freshness for a long time. Enjoy it in your breakfast!
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