Why housewives don't throw away the pits when they cook apricot jam: after learning about this, you will do the same

0

Cooking apricot jam with pits requires a little fuss in the kitchen, but when you open a jar in winter, you will realize that your hard work was not in vain.

Apricot jam with pits has a pleasant almond flavor. Any housewife can roll up at least a couple of jars for the winter. Here is the recipe:

How to cook

1. The apricots need to be sorted and washed, then cut each apricot in half and remove the stone.
2. The apricot halves are placed in a saucepan, and the stones separately. They still need to be split.
3. Then we cover the fruit with sugar and leave for several hours until they release their juice.
4. After that, the jam is brought to a boil over low heat, the foam is removed, the boil for 1-2 minutes and the stove is removed.
5. After 6-8 hours, the procedure is repeated with the same precision as the first time.
6. In the remaining time, you can deal with the stones. They need to be split so that the stones remain intact, and they are cleaned of a thin film. Some prefer to fry them in a pan.
7. The finished stones are added to the jam when it is cooked for the third time. Stir, bring to a boil and cook over low heat for 5-7 minutes.
8. After that, all that remains is to pour the jam into jars, roll up and store.