The benefits of apricot, probably, everyone knows. Of particular value it gives them a high content of carotene and folic acid, potassium and magnesium. It is almost ready and very tasty cure for cardiovascular diseases.
Unfortunately, enjoy the wonderful year-round fruit is impossible. In addition, it is unlikely to please the sweet tooth, if the tea you serve them fresh apricots. After a few beats jam to taste with apricot! Transparent, surprisingly cheerful orange, one of its kind it can rejoice, especially in the late autumn and winter. This apricot jam is simple and does not require preparation of the fruit effortlessly. Even clean them is not difficult — the big bone, usually not too tight to the pulp.
Some housewives slightly incised fruits and pulls the bone, with apricots remain almost intact. By the way, what kind of cooking orange «berries» — whole, halved or cut into smaller pieces — decide. As you wish. In addition, it depends on the size of the fruit. After the jam is obtained from the same delicious and elegant large and from small semi-zherdeley. Some think it is even more fragrant. The main thing that the fruit was ripe, but ripe — such is better to make jam.
The pan for cooking rather low and wide, it is more convenient to stir the sweet brew. Banks storage is desirable to sterilize — boiled in hot water, or put on a few minutes in a hot oven or microwave. In the latter case, together with the banks better to put in the oven glass with water. Before the start of the heating do not forget to check for the presence of container chips and cracks. Choose smaller banks that do not store open containers, even in the refrigerator too long. Although, frankly, apricot jam so good that he has no chance to deteriorate!