This recipe is another inspiration from Retetele Mihaelei. What I really like about this recipe is that it uses only 150 g of sugar per 1 kg of apricot, which is great for a jam. I did not use her sterilization method to boil the jam jars in water, I just sterilized them before putting the jam on, since I make very few and eat them fast. but please follow her method in the link above to be safe.
Directions
- Wash and take out the pit from the apricots, they should be roughly 1 kg afterwards.
- Cut them into small pieces (I would have liked mine even smaller).
- Add 300 g of sugar and mix it well with the apricots (we will take at the end the lots of syrup out of the jam).
- Place the apricots with sugar in a covered pot in a fridge for 24 hours.
- After 24 hours, take with a strainer the apricots and add only a ladle of syrup. You can discard the rest or keep it for icy drinks, cakes etc.
- Boil the jam in a cast iron pot until you get he desired thickness. It will be max 30-40 min.
- It is the perfect sweetness and sourness!
