Double layer apricot tart and fruit preserves
5 recipes
Apricot jam
ingredients
servings
20
Lemons
1 unit
White sugar
500 grams
Apricots
2000 grams
preserves from Italy
Apricot jam
Apricot jam
ready in
2 hours 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Apricot jam is very easy to prepare and the result is very tasty.
preparation
step 1
The ingredients are for 6 glass jars of 250 g. It is important to choose mature apricots and if they have blemishes on the surface, just remove them with the knife.
step 2
Wash the apricots and dry them well on a canvas, taking care not to mistreat them
step 3
Then open them in half with your fingers or with a knife to remove the kernel and some small imperfections.
step 4
To go fast before removing all the hazelnuts and put the apricots in a bowl, finish this step to prepare the pot that will welcome them in a convenient way for cooking.
step 5
Place the pot on the scale, reset it and pour the apricots. Detected the weight we need to proportion the sugar.
step 6
If you are 2 kilograms of apricots, add 500 grams of sugar but if you are a different weight just do 25% to know the amount of sugar.
step 7
Example: You have 1.7 kg of apricots, add 425 g of sugar.
step 8
Then combine the required amount of sugar with the apricots, add the lemon juice, and mix well.
step 9
Put on fire and bring to a boil, keep the flame very low and let it cook for about two hours, stirring occasionally.
step 10
As the jam is cooked, you can proceed to the sanitizing of jars and taps, as indicated by the guidelines of the Ministry of Health.
step 11
Check the cooking jar periodically.
step 12
Your apricot jam should be ready when pouring a bit of compound with a teaspoon on a plate, tilting it should remain compact
step 13
If the drop slips away, continue cooking frequently stirring. Just off, the jar is put into jars.
step 14
Fill each jar, leaving at least 1 cm of space from the edge. Screw the cap firmly, turn it over and let cool
step 15
With the heat of the jam, the vacuum will be created, which will save the product for a long time.
step 16
Once the jars are cooled, turn the cap upwards and check if the vacuum is properly applied:
step 17
Press in the center of the cap, if you do not feel the classic click-clack, the vacuum will have come to pass.
step 18
Otherwise, you can boil the jars in a pan for about 30 minutes, with the cap facing up and covered with water up to half the jar.
step 19
After that you have to let them dry and cool down again.
step 20
Apricot jam is stored for several months, in a cool and dry place, sheltered from sources of light and heat.
