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Extra apricot jam

ingredients

servings

20

Lemons

1 unit

White sugar

350 grams

Apricots

2000 grams

preserves from Italy

Extra apricot jam

Extra apricot jam

vegan

ready in

26 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Extra apricot jam

Easy to prepare and genuine

Extra apricot jam step 1

step 1

We start the jam preparation by sterilizing jars.

Extra apricot jam step 2

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

Extra apricot jam step 3

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.

Extra apricot jam step 4

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.

Extra apricot jam step 5

step 5

Do the same procedure with the caps (without wraping them of course).

Extra apricot jam step 6

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.

Extra apricot jam step 7

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.

Extra apricot jam step 8

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

Extra apricot jam step 9

step 9

let it macerate in the fridge for 24 hours.

Extra apricot jam step 10

step 10

After spending the rest, put the apricots in a pot and bring to a boil mixing occasionally.

Extra apricot jam step 11

step 11

As soon as the jam begins to boil, lower the flame so that the cooking is delicate but keep boiling.

Extra apricot jam step 12

step 12

During cooking, it may be necessary to foam the jam, especially if there are some small spots in the apricot skin.

Extra apricot jam step 13

step 13

Keep baking often and after about 45/50 minutes the apricot jam should be ready

Extra apricot jam step 14

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

Extra apricot jam step 15

step 15

If the dough is enlarged and is not compact, continue cooking for as long as you continue mixing frequently.

Extra apricot jam step 16

step 16

Once ready, immediately distribute your still hot apricot jam in the jars, helping you with a funnel and a ladle.

Extra apricot jam step 17

step 17

Hermetically seal the jars with the appropriate lids and tip them on a plane to create the vacuum.

Extra apricot jam step 18

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.

Extra apricot jam step 19

step 19

For sterilization, use the same procedure described at the beginning and end when sterilization water is completely cold (after about 12 hours)

Extra apricot jam step 20

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.

Extra apricot jam step 21

step 21

Apricot jam must remain for at least a month before it can be consumed

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