Jam From Perch Slices - A Step By Step Recipe With A Photo

Today I will offer you a great option on how to make jam from poles (a small variety of apricots) and show you the jam that I got. Indeed, it is very tasty, aromatic and juicy.

Cooking description:

Jam from poles is incredibly tasty, with its own special aroma. Small apricots (wild) differ from ordinary apricots in greater hardness of the fruit and a slight bitterness. But all this will only benefit the jam and make it very original and unusual. I put a little more sugar in such jam than in a regular apricot jam, precisely because of that light bitterness. This jam differs in that the halves of the apricots remain practically intact, and the syrup becomes very thick and viscous. This jam is just perfect for tea, and will also be an excellent filling for baking.

Purpose: Summer

Main ingredient: Fruit / Apricot

Dish: Blanks / Jam / Sweet

Ingredients:

• Zherdel - 1 Kilogram
• Sugar - 1 Kilogram

Servings: 5-6

How to make "Sliced pockets jam"

Prepare all the ingredients you need. Rinse the apricots, divide into halves and remove the seeds. Cover the apricot halves with sugar and leave overnight to let the fruit juice as much as possible. You can mix once, but not more, to keep the shape of the apricots as much as possible. In the morning there will be a lot of juice in the pan, put the pan with apricots on low heat, bring to a boil and boil for 5 minutes. Remove the pan from heat and leave for 24 hours. First - at room temperature until cool, and then put in the refrigerator. The next morning, boil again for 5 minutes and leave again for a day. Cook for another 1-3 days. You should get 3-5 passes. In the final stage, you should cook the jam for a little longer than 15-20 minutes. Pour hot jam into sterilized jars and roll up with metal lids. Turn the jars upside down and leave in this position until they cool completely.