Ingrédients
- Apricots1 kilogram
Sucre1 kilogram- Juice of half a lemon0.5 piece
Mesures
- 1
Clean the apricots and cut them in half, removing the pit, then weigh them to be one kilogram.
5 minutesMatériel requis:
Marmite - 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 minutes - 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 minutesMatériel requis:
Fourchette - 4
Leave on the heat until you achieve the desired thickness of the jam and until the foam completely disappears.
5 minutes - 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 minutesMatériel requis:🍳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 minutes - 7
Leave the jars in the sun for five days to a week.
10080 minutes - 8
After sunning the jam, remove the pieces of cheesecloth and cover well, then store in the kitchen cupboard.
5 minutes
Faits nutritionnels
Sucrepour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.