Homemade Apricot Jam

Apricots are washed and cleaned of seeds.

Boil water in a pot or kettle.

When the water starts to boil, add the sugar, stir periodically until it dissolves.

After the syrup boils, let it simmer for another 10 minutes on low heat.

Then add the apricots and mix well.

After boiling the whole composition on low heat for 15-20 minutes, it will need to be blended to obtain a uniform jam in texture and color.

Pass the fruits well, so that you do not have small pieces left. After the bird, let it simmer for another 10-15 minutes on low heat. Careful! Do not boil the jam too much, it will lose its color and aroma. If you do not have time to put it in jars, it is better to stop the fire and put it out when you have time.

When you want to put it in jars, the obligatory jam must boil, over low heat, the stove stops when you finish putting it in the jars.

The jars are washed and left to dry - or quickly dried in the oven. Fill well with hot jam, screw on the lids and allow to cool completely.

So, what can it be used for - dissolved with a little hot water, to syrup cakes - I think you will realize that we have started the tests for Sacher cake

For papanasi, pancakes, etc. - I think you realize what flavors you will have ... delicious.

For decorating and decorating cakes, pies, ice cream, etc.

So Good Luck!