Apricot jam with nuts » Culinary recipes with photos. home cuisine

for 1 kg of apricots,
0,7-0,8 kg of sugar,
100 g of peeled walnut kernels.

Method of cooking:
Wash the apricots and let the water drain. Remove the bones.

Place in a bowl, cover with sugar and leave to infuse for 6 hours.

When the juice appears, put it on a slow fire and cook until the sugar is completely dissolved (if it seems that the juice is not enough, pour a half glass of boiled water while continuing to cook).

Do not cut the nuts very finely. Add to jam.

When the jam boils well, mix it carefully and set it aside for a few hours until it cools completely.

Then repeat the cooking process, bring the jam to readiness, spread it hot in jars and immediately roll it up.

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