Jam of halves of apricots. 1st method

1 kg of apricots will require 1.5 kg of sugar. Cut the apricots into 2 halves and remove pits. Halves of apricots put in enamel basin or a large pot. Cook the syrup of 0.7 kg of sugar and 0.5 liters of water. Pour the hot syrup over the apricots and leave for 8 hours, covered with marlechkoy. Metal lid can not be closed, otherwise hot steam, condensing into water will drip in a jam, and it can turn sour. After the jam has rested, pour the syrup in another pan, add 1/3 of the remaining sugar, boil, boil for 5-7 minutes, and again pour over the apricots. This time leave the jar of jam for 10-12 hours, then repeat the operation 2 more times. Ready jam is hot spread along the banks and roll up under the tin lid, or to wait until it cools off, and then close the jars with plastic lids. To jam, not soured, you can cover it with a circle of thick paper impregnated with alcohol.

Jam of halves of apricots. The 2nd method

The second method is less time consuming. Cut the apricots into 2 halves and place the inner part up to the bottom of the container in which you cook. On each half sprinkle a teaspoon of sugar (only 1 kg apricots, you will need 1.3 kg of sugar). Put the apricots in layers, filling each layer with sugar. Then cover the bowl with marlechkoy and put in a cool place for 2 days to drain juice. Then place the container on the fire, gently loosen with a wooden spoon or Veselka settled on the bottom of the sugar, bring to boil and simmer on low heat for about 45 minutes, constantly removing the foam. To test the readiness, place the syrup in a porcelain saucer. If the jam is ready, drop will not spread.

Jam of apricots with nucleoli

Jam, brewed according to the third recipe incredibly delicious, but you will need to prepare enough time. Apricots are cut along the notch and remove the seeds from them. Bone split, and the nucleoli are put through an incision inside apricots. Prepared fruit put in a wide bowl and pour hot syrup (1 kg of apricots will require 1.5 kg of sugar and 0.4 l of water). Leave for a day, then drain the syrup into another pan, bring to boil and simmer on low heat for 5-7 minutes. Again pour the apricots with boiling syrup and leave for another day, then boil until cooked (a drop of syrup not spreads on the platter). Ready jam hot raspakujte into sterilized jars and roll up metal covers.