Apricot Lemon Jam: The Best Step by Step Recipe, Storage

Apricots are fruits that only taste sweet when eaten. At times the taste is very cloying. To give sourness to apricots, lemon is added. There are recipes for making apricot jam with the addition of pulp or lemon juice.

Features of making apricot jam with lemon for the winter

When using such an additional component as lemon, the jam is cooked pitted. During cooking, the fruit is cut into slices. Lovers of a homogeneous consistency are offered a delicacy in the form of puree.

There are no secrets in making jam. The components are boiled with sugar until dark, the mass is laid out in glass jars, which are rolled up with lids.

Instead of lemon, lime is also taken, which does not spoil the taste of the dessert.

Ingredients for the recipe

The delicacy is so tasty that at first glance it seems that it contains a large number of components. The recipe uses three ingredients - apricot, lemon and sugar. Nothing else is added to the classic recipe.

If desired, the hostess can change the preparation by adding fruits, berries and spices. These nuances depend on the taste preferences of the person.

How to prepare raw materials?

Prepared fruits are first cleaned of small debris:

• leaves;
• branches;
• insects;
• dirt particles.

After that, the apricots are washed with water, running water is best.The next stage of preparation will be the removal of seeds from the fruit. Each apricot is divided into two halves, after which the stone is removed. Inside, as well as outside, there should be no pests. They spoil the taste of food.

Lemon is not just washed in water, but at the end is doused with boiling water. It is cut into two halves. Bones are removed from the pulp.

Then they move on to slicing fruit. If the jam is made from pieces, everything is cut into slices or slices. Stop at this step.

If as a result you want to get a uniform consistency, during cooking, apricots are crushed with a potato crusher. The lemon is crushed with a meat grinder. The mass is mixed for further preparation.

Preparation of containers

For cooking, you need a container. It is desirable that it be a pan with a thick bottom. In such dishes, the mass will not burn, and the boiling will be uniform. For stirring, a stainless steel spoon with a long handle is taken. The last instrument is replaced by a wooden stick.

Glass jars are chosen to store the sweet mass. If the jam is consumed within 7-12 days, nylon lids are used. For long-term winter savings, jars and tin lids are sterilized over hot steam. The lids are boiled in boiling water.

Jam making process

The recipe is divided into steps:

1. After the fruits are prepared, sprinkle with sugar. A layer of apricots and lemons alternates with white crystals.
2. As soon as the mass releases enough juice, the pan is put on fire.
3. After boiling, the jam is cooked for 30-40 minutes.
4. The procedure is repeated the next day.

Preparing jam for several days. If the mass has darkened, it's time to pour into jars and roll up the lids

How and how much is stored?

The standard shelf life of jam under tin lids in the basement, pantry or cellar is from 1 to 3 years. The shelf life is increased due to the content of citric acid in the composition. If the mass smells bad when you open the jar, the jam is spoiled and it's time to throw it away.

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