Strawberry-Apricot Jam Recipe
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.
Servings 6
Cook Time 60 minutes
Ingredients
- 700 gram Strawberries
- 500 gram Apricots slightly immature
- 500 gram Sugar
- 1 pack Pectin
Instructions
- 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".
- And these are cooked according to the recipe.
- Enjoy!