in Eastern Europe, Hungary

Apricot jam with only sugar

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Ingredients for 1 servings:

  • 1 kg apricot(s), stoned and skinned weighed
  • 500 g sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

A Hungarian recipe without gelling agent

Wash the ripe apricots thoroughly and briefly immerse them in boiling water in a sieve. Peel off the skins and remove the stones. Put the pulp through a meat grinder or puree it with a hand blender. Weigh the fruit purée and cook for 15-20 minutes, stirring constantly (!). This is important, otherwise the mixture will burn. After this time, only add the sugar and continue cooking until the sugar is dissolved. While still boiling hot, pour into well-cleaned twist-off jars and seal the jars. Wrap the jars in newspaper, wrap them in a blanket, and sterilize them in a dry place, i.e. let them stand for at least 24 hours, until completely cold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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