Ingredients:
1 kilo of ripe apricots
2 cups granulated sugar
1 tea storage unit
1 teaspoon lemon salt
juice of half a lemon
Preparation of
Let’s clean and wash our apricots. Let’s remove the seeds and chop them randomly. Take it off the boil, add granulated sugar to it, close the lid and continue to wait overnight.
The next day, our apricots will release their juice and most of our granulated sugar will have melted.
This is the stovetop method. Let’s boil it until all the sugar melts and our apricots become soft.
When it starts to boil, let’s add the storage (to give detail and to prevent foam formation and overflow), still collect the foam that forms while boiling with a spoon and throw it away.
We can blend the apricots that have softened after boiling them for half an hour (we can also pass them through a strainer).
Let’s put it back on the stove and add lemon salt (to prevent it from getting sugary). Let’s add lemon juice after boiling for another 15-20 minutes (to prolong its life). When our extension reaches darkness, let’s turn off the stove.
If it will be consumed soon, let’s let our marmalade cool.
If it will be consumed in the future, let’s fill it in hot jars that are not too large (After opening the mouth, it should stay healthy for a long time and not get air to preserve its freshness). When used for the first time, let’s turn the heating upside down, making sure that there is a lid.
We can consume our marmalade for breakfast or use it in recipes such as cakes, cookies and pancakes.
Good luck