A very successful combination, the jam turns out fragrant and very tasty. It's time to cook it now – the apricot season is in full swing and the strawberries have not yet departed. By the way, it can also be used frozen, it has been checked.
Strawberries and apricots are well washed and dried.
Remove the seeds from apricots. Attention! 500 g is the net weight of apricots, without seeds!
Cut the apricots into quarters and put them in a jam-making container.
Cut the strawberries into halves or quarters, add to the apricots.
Cover them with sugar and mix.
Let it stand for a while so that they give the juice.
Then put on the fire, bring to a boil, cook for 40 minutes on low heat, stirring from time to time and removing the foam.
Mix the "Gelfix" with 2 tablespoons of sugar, pour into the jam and mix well.
Bring to a boil again, boil for 5 minutes and remove from heat.Pour into sterilized jars, roll up, turn over for 5 minutes.The first time I crushed strawberries and apricots in a blender, and cooked them according to the instructions for "Gelfix", the second time I followed the recipe. Delicious in both versions, I recommend it.These are crushed berries / fruits, cooked according to the instructions from the "Gelfix".