Jam from apricots (Kiev)

For the preparation of jam from apricots, it is best to take varieties Shalah, Pineapple and Kras Ingredients: Instructions

For the preparation of jam from apricots, it is best to take varieties Shalah, Pineapple and Krasnoshcheky, as well as small-fruited Dagestani varieties Honobah and Shindakhlan. Take jam for ripe fruit without damage. Preparation: Peel the apricots and rinse under cold running water. Puncture the surface of apricots in several places with a wooden skewer. Boil a syrup of water and sugar in a saucepan. Pour the apricots with the prepared syrup and let stand for 24 hours. The next day, drain the syrup and boil it. Once again, pour the apricot syrup and leave again for a day. On the third day, put the apricots in a saucepan, add the syrup and cook until done.

Servings: 4