Zutaten
- Apricots1 kilogram
Zucker1 kilogram- Juice of half a lemon0.5 piece
Schritte
- 1
Clean the apricots and cut them in half, removing the pit, then weigh them to be one kilogram.
5 MinBenötigte Werkzeuge:
Topf - 2
Place in a suitable pot with sugar and lemon juice until it boils, then reduce the heat and remove the white foam that will form on the surface.
5 Min - 3
After five minutes of boiling, mash the apricot pieces with a fork until you achieve the desired consistency, continuing to remove the foam as it forms.
5 MinBenötigte Werkzeuge:
Gabel - 4
Leave on the heat until you achieve the desired thickness of the jam and until the foam completely disappears.
5 Min - 5
Leave the jam in the pot until it cools completely, then transfer it to moisture-free, airtight jars and place them in the refrigerator.
5 MinBenötigte Werkzeuge:🍳Jars - 6
If you want to store it outside the refrigerator, fill the jars after they cool, then place a piece of cheesecloth on each jar.
5 Min - 7
Leave the jars in the sun for five days to a week.
10080 Min - 8
After sunning the jam, remove the pieces of cheesecloth and cover well, then store in the kitchen cupboard.
5 Min
Nährwertangaben
Zuckerpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.