Gem de caise, usor de facut - de sezon

Music: Whenever Musician: LiQWYD Ingredients: 2 kg of pitted apricots 700 g sugar juice from one lemon You get 5 jars: 3 of 300 g and 2 of 375 g (1,650 g) The fruits must be well ripe, sweet and aromatic. Wash the fruits and remove the stones. Weigh 2 kg (without stones). Put the fruits in a large bowl and add 700 g of sugar, mix gently and put the bowl in the refrigerator until the next day. Since it is a hot day, I chose this option. We take the bowl out of the refrigerator a few times (or do the operation directly from the refrigerator, as I did 🙂) and mix, it will start to release syrup and dissolve the sugar. The next day, we put the fruit in a large stainless steel saucepan, so that there is about 2-3 fingers left, because it will swell and burn. Now it is time to add the lemon juice, it cannot be missing because it helps to maintain the color as vivid as possible and the aroma. We put the saucepan on the fire and boil over high heat until it first boils. The jam will foam, which I do not take, at least not with this jam. At this point, we reduce the heat to medium to low. Stir from time to time and watch that it does not stick. You will see that the foam disappears along the way and the texture of the jam will be unchanged. I let the jam boil for 40 minutes, and in the last 10 minutes I reduced the heat to minimum. The jam is ready and I have prepared the jars that I previously washed and sterilized in the oven at 110 °C along with the lids. We put the jars in a metal tray to facilitate heat transfer, thus avoiding cracking the jars. The jam is placed hot in the jars and the lids are screwed very tightly so that no air can get in. The jam keeps very well for 4-5 years stored in the pantry or in a cool place. It is extremely delicious and can be used for cakes, pancakes or simply on a slice of butter. It is a sweet and sour jam, easy to make without too much hassle and will surely be liked by the whole family. Recommendations: if the apricots are not very sweet or you simply want a sweeter jam, then you can put 500 g of sugar per 1 kg of fruit