Apricot jam

Fruits washed, peaches and large plums peeled. Extract bones. Ingredients:

• Apricots - 1,75-2 Kilogram
• lemon juice - 0.25 cups
• water - 0.5 cups
• sugar - 4.5 cups
• pectin / gelatin - 1-2 Art. spoons (as a rule, it is 1 sachet)

Instructions

Fruits washed, peaches and large plums peeled. Extract bones. Cut into small slices. You can even use freshly frozen fruits. As a result, you should get 6 glasses of raw materials. Wash and sterilize the jars and lids that you want to use to store the jam. Mix 0.5 sugar, water and pectin, pour mixture of fruit mass, put in a bowl with a thick bottom and bring to a boil. Put the remaining sugar in the fruit, mix, bring to a boil and keep on high heat for 1 minute. In a spoon lying in a glass of iced water, scoop up a little jam and let it cool to room temperature. Check the consistency. If the density suits you, jam is ready. If not - add another 0.5-1 packet of pectin and boil for another 1 minute. Ready jam pour over hot sterile jars, close the lids. Allow the product to cool and store, or serve immediately for tea.

Servings: 10-12