Apricot jam

Apricot jam

For preparation 2,3-2,5 liters of jam

Ingredients:

2 kg. the apricots cleared of stones (with stones about 2 kg 300-400 gr.)
3 kg. sugar
Kernels of apricot stones

Preparation:

We cut fruits on the halves (which have begun to rot and the turned black places it is cut off by knife). We get from apricots of stone and we split them orekhokolka, getting from them kernels (we postpone them away. They will be necessary for us later).
Halves of apricots it is spread in the capacity which we will use afterwards for jam making, we fill up fruits with granulated sugar and we leave at the room temperature for 8 hours (for night or the whole day) in order that they have started up juice.

Apricots it is washed carefully out by water and we dry paper towel
After specified time, we put pan with apricots and sugar on slow fire and we bring to the boil, periodically stirring slowly and removing skin from surface. As soon as weight begins to boil – we switch off fire and we leave to cool down to room temperature.
Again we put the cooled-down jam on slow fire and after it begins to boil, we cook 20 more minutes
We spill ready jam hot in the sterilized banks (I used dry method of sterilization: carefully we wash banks, we dry and we place in oven. We establish temperature 150-170C and it is sterilized by hot air of 15-20 minutes), we pour into each can of some crushed or whole kernels of apricot stones, we close covers (screw) and we allow to cool down in banks to room temperature. We store jam in the refrigerator or other cool place
Pleasant tea drinking!

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