Ingredjenti
- Apricots1 kilogram
Zokkor1 kilogram- Juice of half a lemon0.5 piece
Passi
- 1
Clean the apricots and cut them in half, removing the pit, then weigh them to be one kilogram.
5 minGħodda meħtieġa:
Kazzola - 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 minGħodda meħtieġa:
Furketta - 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 minGħodda meħtieġa:🍳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
Fatti tan-Nutrizzjoni
Zokkorgħal 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.