Classic “grandmother’s” apricot jam

Classic apricot jam, familiar to many from childhood: as if it was actually taken from grandma’s pantry. Back then, fruits were cooked using simple technology, but it was no worse than modern preparations that use thickeners. Tasty, aromatic, golden, and most importantly - natural.

1. Calories
   203 kcal
2. Protein
   0,45 gram
3. Fat
   0,05 gram
4. Carbohydrates
   54,4 gram
5. ~ Time
   3 H 20 Min
6. Pepper
7. Complexity

Products per 9 serving:

1. Apricot

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   2 kg = 2000 g
2. Sugar

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   2 kg = 2000 g

Steps:

1. 
   Weigh the apricots and sugar. Wash the fruit, dry it, cut it in half and remove the pit. Prepare a non-stick container. Wash jars to sterilize.
2. 
   Place the apricot halves in the container in which you will cook the jam. Sprinkle the fruit with sugar and leave for 60 minutes to allow the apricots to release their juice.
3. 
   Put on fire and cook for 15 minutes. Skim off the foam and turn off the stove. Wait for the jam to cool and turn on the stove again. Repeat this procedure 3-4 times. This way you will achieve an amber color of the jam and keep the apricot halves intact.
4. 
   Sterilize the jars, put the jam in them and roll up the lids.
5. 
   Place apricot jam in rosettes or bowls. Slice the lemon. Place sprigs of fragrant mint nearby.