Apricot jam recipe
- 1 kg apricots
- 500 g sugar
- juice of 1 lemon
If I still got into the fever of jams and jams, I couldn't miss making this wonderful apricot jam . With its slightly sour taste, it is ideal for breakfast or for preparing homemade cakes or delicious tarts.
I can't wait to do a reissue of the TV cake . 😉
Preparation Apricot jam:
Wash the apricots, break them in half and remove the seeds. Put in a saucepan, in layers, alternating with sugar. Put the pan in the fridge for a few hours, during which time the fruits will leave their juice. If the fruits are not covered with juice, add a little more water and lemon juice.
- Lemon juice is added only if the fruit is very sweet or depending on how you like the jam, sweeter or sourer
Put the pan on low heat and boil the jam until it reaches the desired consistency. Check by putting a little jam on a cold plate.
- Stir often enough not to stick to the bottom and thus avoid smoking the jam.
Pour hot into jars, staple, turn the jars upside down and leave to cool covered with a towel.