Easy recipe The apricot jam recipe

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Ingredients: apricots,sugar Instructions: about onest recipe. To get the jam is of good quality apricots should be firm, without spots and damages, incomplete maturity, with small springing green. Apricots wash, drained the, water (Recipes by ingridients water) remove the stalk, cut by the groove into halves and remove seeds. Peeled halves put in an enamel pan, pour boiling sugar-syrup tion (about one.about three kg sugar (Recipes by ingridients sugar) - about three hundred g water), incubated for four hours, then boiled in three divided doses at intervals of eight-twelve hours.Boiled until cooked jam Packed hot in warmed dry jars, cover with prepared lids, sealed, check the quality of sealing. Cooling - air.In addition to this method, the finished hot jam Packed into warmed dry jars, cover with prepared lids dry, tightly sealed, placed in a pan with preheated to seventy degrees and water (Recipes by ingridients water) is pasteurized at the temperature of the water (Recipes by ingridients water) in pan ninety degrees: jars of half l to ten minutes and capacity about one,0 l - about fourteen minutes.After pasteurization, the banks finally sealed. Cooling-air.about one kg of prepared fruit (Recipes by ingridients fruit) consumed about one.about three kg of sugar (Recipes by ingridients sugar) and about three hundred g of. water (Recipes by ingridients water) Season prepare - July.The about twond recipe.Apricots for jam should be dense, without spots and damages, incomplete maturity. The fruits are sorted, washed, drained the, water (Recipes by ingridients water) stainless steel knife cut the groove in half, remove the seeds, the stalk and the affected areas. The apricot jam recipe. Half spread in an enamel saucepan in a row cut up on top of each half put a teaspoon of, sugar (Recipes by ingridients sugar) then stack the second row of halves is also cut up, mounted on each teaspoon of, sugar (Recipes by ingridients sugar) and so on. Sugar is taken from the calculation of about one.about three kg per about one kg of apricots.Sprinkled with sugar (Recipes by ingridients sugar) halves incubated for about fourty-eight hours in a cool place. During this time, sugar (Recipes by ingridients sugar) saturated juice of the, fruit (Recipes by ingridients fruit) the apricots are soaked in sugar (Recipes by ingridients sugar) and compacted.After soaking the pot put on the fire, gently stirred nerastvorimaya sugar (Recipes by ingridients sugar) and cook until done within thirty-five-fourty minutes from start of boil. In the process of cooking remove the foam formed.Ready jam Packed hot in warmed dry jars (they are filled to half cm below top of neck), cover with prepared lids dry, sealed and check the quality of sealing. Cooling - air.In addition to this method, the hot jam Packed into warmed dry jars, cover with prepared lids dry, sealed, check the quality of sealing, put into a pan with preheated to seventy degrees and water (Recipes by ingridients water) is pasteurized at the temperature of the water (Recipes by ingridients water) in pan ninety degrees: jars of half liter - about fifteen minutes and a capacity of about one.0 liters - about twenty minutes.about one kg of apricots consumed about one.about three kg of. sugar (Recipes by ingridients sugar) The season of preparation - июль.//images/recipes/thirty-eight/big/about six hundred and fourty.jpg.