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 Marmalade from Apricots Recipe
According to this principle, you can make marmalade from different fruits: peaches, pears, apples, plums, pineapple. As a preparation for the preparation of confectionery or just for breakfast, tea.
Course Desserts Dishes, Dinner Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Special Food Dishes
Cuisine Ukrainian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Desserts Dishes, Dinner Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Special Food Dishes
Cuisine Ukrainian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Rinse the apricots very well with a small brush. Remove the bones. Fold the halves into a non-stick bottom mold and simmer in a little water until the apricots are completely soft.
    Rinse the apricots very well with a small brush. Remove the bones. Fold the halves into a non-stick bottom mold and simmer in a little water until the apricots are completely soft.
  2. Wipe the blender, add citric acid (so that the marmalade does not darken).
    Wipe the blender, add citric acid (so that the marmalade does not darken).
  3. Transfer to a bowl for the subsequent preparation of jam, add all the sugar. Cook over low heat, preferably with a separator. It is important not to overheat and digest the marmalade, otherwise it will darken. Cook in several steps, one or several days, bringing the marmalade to a boil, and then turning off the heat.
    Transfer to a bowl for the subsequent preparation of jam, add all the sugar. Cook over low heat, preferably with a separator. It is important not to overheat and digest the marmalade, otherwise it will darken. Cook in several steps, one or several days, bringing the marmalade to a boil, and then turning off the heat.
  4. During cooking, the marmalade should be constantly stirred with a wooden spoon.
    During cooking, the marmalade should be constantly stirred with a wooden spoon.
  5. When it has evaporated by about 1/3, even hotter, pour into molds at a distance of 2-2. 5 cm from the bottom. Let it cool down. 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. Enjoy your meal!
    When it has evaporated by about 1/3, even hotter, pour into molds at a distance of 2-2. 5 cm from the bottom. Let it cool down. 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. Enjoy your meal!
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