Apricot Jam

Posted on Jun 11, 2010 in Desserts | 0 comments

INGREDIENTS

• 1,5 kgr sugar
• 2 kgr ripe apricots, washed and cleaned from the seeds
• 1/2 lemon (juice)

METHOD

1. Take the washed apricots and place them for 2h in a colander to draw the fluids and water from washing.
2. Then put in a pot, the cover with the half sugar and leave through the night.
3. In the morning throw away the liquid that have made, add the remaining sugar and boil for 1h-1,5h until jam thickens. ATTENTION: Just started cooking, and seeing that it turns foam, subtract it and continue cooking.
4. Stir frequently and lower the heat to prevent sticking to pot.
5. In the last 2′-3′ of cooking, add the juice of half lemon.
6. When cool put in sterilized jars.