apricot jam

Apricot jam:

Dice roughly 200 g of dried apricots and 200 g of fresh apricots (weighed without stone), place with 100 ml of O-juice in a sufficiently large saucepan and sprinkle with 250 g of 2: 1 gelling sugar.

Let it rest overnight (may, but not in the fridge)

Boil the next day bubbly for at least 5 - 10 minutes, then puree roughly and boil again.

Filling hot in jam jars and pouring on the lid (if you've spilled, please wipe the rim)

How to Make Homemade Apricot Jam - Apricot Jam Recipe - Heghineh Cooking Show | May 2020