Many housewives choose this particular option for making jam, since it allows you to keep the berries intact and get a thick transparent syrup, try rolling the apricots in this way.
Cooking description:
Today I want to share with you my favorite recipe for making 5-minute apricot jam, which I use quite often, when, of course, time permits. Many people think that the recipe is so called because it takes no more than 5 minutes to cook, but this is not at all the case, because several hours pass from the beginning of the process to the final result. And it is called a 5-minute due to the fact that we cook fruits here for only 5 minutes in several approaches, and between cooking we keep them in syrup for quite a long time. Thanks to this method, the apricots are not boiled, but remain intact, and the jam itself looks very beautiful and retains the natural taste and aroma of fruits. So if you have some free time and you decide to cook something delicious for the winter, then I will gladly tell youhow to roll up apricot jam 5 minutes.
Purpose: For breakfast / For lunch / For dinner / For children / For an afternoon snack / For dessert
Main ingredient: Fruit / Apricot
Dish: Blanks / Jam
Ingredients:
- Apricots - 1.5 Kilograms (unripe)
- Sugar - 1.5 Kilograms
- Water - 0.5 Liter
Servings: 2
How to make "Apricot Jam 5-Minute"
The first step is to thoroughly rinse the apricots and wipe them dry with a paper towel. We cut each fruit in half and remove the bone. Put the peeled apricots in layers in a saucepan and sprinkle each layer with sugar. Cover the pan with a clean towel and leave it for several hours, or better overnight, so that the apricots let the juice out. When there is enough juice, you can start cooking. I usually put some water into the pot before boiling, but you can skip this if you want a thicker jam. So, put the pan on medium heat, bring the mass to a boil and cook for 5 minutes. Leave the jam to cool for 3-4 hours, then boil it for 5 minutes 2 more times with an interval of 3 hours between cooking. After we boil the jam for the last time, put it in sterilized jars,close tightly with lids and leave to cool to room temperature. The jam is ready, bon appetit!
