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Apricot Jam with Slices
Instructions
For apricot jam with slices, we take fruits that have already filled out but are still slightly underripe. Such fruits are already aromatic but not yet soft. We pay particular attention to preparing them for winter preserving and wash the fruit thoroughly. If necessary, soak them for half an hour in water with a little baking soda added.
Remove the stones. To do this, cut each fruit in half along the groove. Now measure out the required amount of sugar according to the recipe. Place a layer of apricot slices in a bowl.
Scatter a handful of sugar over the layer of slices in the bowl.
Take the next batch of fruit and lay it as a second layer in the bowl. Again scatter over a handful of sugar. In this way (layer by layer) fill the bowl to the top with slices and sugar. Level off the top layer of sugar and cover the bowl with a lid. Put the container with the preserve into the refrigerator overnight.
The next morning, take the preserve out of the refrigerator.
Carefully tip the mixture into a cooking pot and set it on the hob. Turn the heat to the lowest setting. As it heats slowly the sugar melts and disperses through the mixture. Very gently, so as not to damage the slices, lift the sugar up from the bottom of the pot with a wooden spatula. Bring the mixture to the boil, skimming off the foam. Let the jam boil for a couple of minutes, then take it off the heat.
When the jam has cooled a little, return it to the hob. Set the heat very low again. Once it comes back to the boil, cook the jam for 10 minutes, skimming off the foam. There is not much foam, but we remove it. To stop the slices from breaking down, we keep the jam boiling over a low heat. Very gently, with a wooden spatula and trying not to disturb the fruit, stir the syrup on the bottom of the pot.
Fill sterilised jars with the hot jam and seal them tightly with boiled lids. Then leave the jars to cool upside down.
Jam made by this recipe comes out thin – that is a feature of the quick cooking method. To thicken the syrup to the consistency you want, I add a small amount of jam setting sugar or pectin during the final cooking (following the instructions on the packet – usually 1 packet per 1 kg of fruit). I add the pectin right at the end, 1–2 minutes before taking the pan off the heat, otherwise it loses its setting power.I serve this fragrant apricot jam with slices with tea. Enjoy your meal.
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