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Apricot jam is one of the best jams. I have been cooking it for years the way my grandmother used to cook it and it always succeeds and lasts all year round.
I will give you some tips for successful preparation
choose ripe apricots, remove all impurities and spoilage. It is better to cook a smaller amount of fruit in raw Serbia, because that way the natural beautiful color of the apricots will be preserved and they will be cooked faster. be original from the jar, also those boiled and dried.
sugar is a natural preservative that preserves the juice
When you pour the hot jam into the jars, bake it in the oven for a short time to slightly form a crust near the top of the jam, which will prevent it from spoiling.
jars covered with cellophane and lids
keep away from sunlight in a cool ventilated place away from moisture.
components
3 kg of peeled apricots
1 kg of sugar
cook for 1 hour