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Marmalade from Apricots Recipe
According to this principle, you can cook marmalade from different fruits: peaches, pears, apples, plums, pineapple. As a blank for the preparation of confectionery or just for Breakfast, tea.
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Very well washed apricots with a small brush. Remove the bones. Fold the halves in a pan with non-stick bottom and simmer in a little water until, as the apricots are completely soft.
    Very well washed apricots with a small brush. Remove the bones.
Fold the halves in a pan with non-stick bottom and simmer in a little water until, as the apricots are completely soft.
  2. Wipe the blender, add the citric acid (so that the marmalade is not darkened).
    Wipe the blender, add the citric acid (so that the marmalade is not darkened).
  3. Shift into a bowl for the subsequent cooking jam, add all the sugar. Cook over low heat, preferably using a divider. It is important not to overheat and digest marmalade, otherwise it will darken. Cook in several steps, one or a few days, bringing the marmalade to a boil and then turning off the fire.
    Shift into a bowl for the subsequent cooking jam, add all the sugar. Cook over low heat, preferably using a divider. It is important not to overheat and digest marmalade, otherwise it will darken. Cook in several steps, one or a few days, bringing the marmalade to a boil and then turning off the fire.
  4. During cooking marmalade should be constantly stirred with a wooden spoon.
    During cooking marmalade should be constantly stirred with a wooden spoon.
  5. When it evaporates approximately 1/3, still hot, pour into molds 2-2. 5 cm from the bottom. Let cool. Cover with parchment paper and leave to dry in a dry, ventilated place for several weeks. Dry until the finished marmalade can be cut with a knife. Bon appetit!
    When it evaporates approximately 1/3, still hot, pour into molds 2-2. 5 cm from the bottom. Let cool. Cover with parchment paper and leave to dry in a dry, ventilated place for several weeks. Dry until the finished marmalade can be cut with a knife. Bon appetit!

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