Double layer apricot tart and fruit preserves
preserves from Italy
Extra apricot jam
Extra apricot jam
ready in
26 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Easy to prepare and genuine
preparation
step 1
We start the jam preparation by sterilizing jars.
step 2
After carefully washing the jars that the caps put the jars (wrapped individually in the canovacci) inside a pot with the high edges
step 3
(they must at least go above the jar if you use jars of different size, at least 10 inches) and fill it with cold water.
step 4
Place on the flame until the boiling starts, then lower the flame and boil for 30 minutes, then turn it off and cool without touching it with a lid.
step 5
Do the same procedure with the caps (without wraping them of course).
step 6
When the water is completely cold take a tray put a dry cloth drain the jars and put them under your head on the canvas, the same for the caps.
step 7
Wash the apricots well and dry them on a cloth, cut them in half, remove the hazelnuts and any stains from the skins, then make them peel off.
step 8
Place the cloves in a large bowl add the smoked sugar and lemon juice, then mix well with a wooden spoon and finally cover the bowl with the transparent film
step 9
let it macerate in the fridge for 24 hours.
step 10
After spending the rest, put the apricots in a pot and bring to a boil mixing occasionally.
step 11
As soon as the jam begins to boil, lower the flame so that the cooking is delicate but keep boiling.
step 12
During cooking, it may be necessary to foam the jam, especially if there are some small spots in the apricot skin.
step 13
Keep baking often and after about 45/50 minutes the apricot jam should be ready
step 14
to try out if you are ready to take some of the compound with a teaspoon and drop a drop on a plate and this must remain compact (ie you do not have to expand into the dish), this is proof that it is ready
step 15
If the dough is enlarged and is not compact, continue cooking for as long as you continue mixing frequently.
step 16
Once ready, immediately distribute your still hot apricot jam in the jars, helping you with a funnel and a ladle.
step 17
Hermetically seal the jars with the appropriate lids and tip them on a plane to create the vacuum.
step 18
Remove the jars only when they are cold, and proceed to the second sterilization to eliminate any bacteria still present and to guarantee vacuum formation.
step 19
For sterilization, use the same procedure described at the beginning and end when sterilization water is completely cold (after about 12 hours)
step 20
remove the pots from the pan, dry them, label them and place them in the pantry or in a cool and dark place.
step 21
Apricot jam must remain for at least a month before it can be consumed