Ingredjenti
Albarikoq2 Kilograms
Zokkor4 Cup- Lemon Acid0.5 Teaspoon
Passi
- 1
To make whole apricot jam, put sugar with one and a half cups of water on the stove until the syrup is ready.
5 minGħodda meħtieġa:
Kazzola - 2
Wash the apricots and use a fork to poke several holes in each one, then place them in the syrup and let it simmer until cooked, remembering to remove the foam.
5 minGħodda meħtieġa:
Furketta - 3
Add the lemon acid and let it boil together for a while, then turn off the heat and let it cool before transferring it to a dry jar.
5 minGħodda meħtieġa:🍳Jar - 4
You can also place it in the syrup for 10 minutes, then pour it into a tray and leave it in the sun for a week, covering the tray with a thin cloth like cheesecloth and turning it daily until it is ready.
10 min - 5
To make pitted apricot jam, if the apricot type is easy to pit, split the apricot by hand and remove the pit, place it in the syrup, and if the pit is sweet, break it and stuff it back into the apricot, then place it in the syrup until the jam is cooked. Alternatively, use one cup of sugar for each cup of apricot or less to taste, and cook it directly on the stove until done, removing the foam and remembering to add lemon acid.
10 min - 6
To make mashed apricot jam, wash the apricots, remove the pits, and chop them in a food processor. Use one cup of apricot juice for each cup of sugar or a little less, and cook the jam on the stove until done, adding a little lemon acid.
10 min - 7
You can also place it directly in the sun, turning it every day.
10 min
Fatti tan-Nutrizzjoni
Albarikoqgħal kull 100gZokkorgħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.