Apricot jam in July

Ingredients: 1 kg apricot;  350 gr sugar; 3 tbsp of waterDirection: 

Peel the fruit  carefully. Weigh the fruit and pour it into a deep pan. Add sugar and then water. Put on the fire. Cook over medium heat, stirring frequently until the fruit is well cooked and the water get restricted.After about an hour and a half, puree a part of the fruit with a hand blender. Check the consistency of the jam by pouring a few drops on a saucer. The jam is cooked when it will not move.Pot the hot jam in sterilized jars. Close tightly and place upside down to cool completely.P.S. Before storing, check that all the vessels have gone vacuum (the cap should not click-clack). If not, put the jars in a pot, in a towel, cover with water, and bring to boil x 30 minutes.

Let the vessels cool in the pan.

Created by Andrea Poidomani