Apricot jam

To begin with, we wash the apricots well under running water. Then from the apricots we get to Ingridients:

• Apricots - 1 Kilogram
• Sugar - 400 Grams
• Citric Acid - 1 Teaspoon
• Vanillin - 1-2 pieces (sachets)

Instructions

To begin with, we wash the apricots well under running water. Then we take the apricots from the apricots Then put halves of apricots into a deep pan and put them on the stove. Apricots cook on low heat under a closed lid, until the fruit is not allowed to juice and softened. Then, remove the apricots from the fire and cool the skins from each apricot. Then, the apricots should be recoated through a sieve. And also weigh a lot of the resulting apricots in order to know how much sugar is needed. 1 kg of apricots is 400 grams of sugar. So calculate how much sugar you will need. Then put the apricots back on medium heat and evaporate for about 30 minutes, stirring constantly with a wooden spoon. Then, using a tablespoon, add the necessary amount of sugar, reduce the heat and cook until the sugar is completely dissolved, and the jam does not thicken. Banks are sterilized. Covers cook. Then on the banks we pour hot jam and cork. Then put the inverted jars in a secluded, warm and dry place, cover with a warm blanket and leave it there for 2-3 days.

Servings: 5-7