Delicious and easy seedless apricot jam

Apricot Jam - one of the most popular types of blanks for the winter. We suggest you cook this delicacy according to a very simple recipe that will help preserve the color and aroma of fresh fruits.

1. At the bottom of a deep refractory pan, pour 5 tbsp. l water and add to it 3 tbsp. l Sahara.
2. We take 1 kg of apricots, cut them in half and, removing the seed, put it in a pan.
3. Pour apricots 600 g of sugar.
4. We put the pan on a small fire and wait for most of the sugar to turn into syrup. Remove the pan from the heat and let the apricots stand for 2 hours. Again, return the pan to the stove and bring its contents to a boil.
5. We give jam infuse for 12 hours.
6. We take a glass jar with an airtight lid and pour them with cool boiling water.
7. We bring the apricots to a boil again, remove them from the heat and pour them into a sterilized jar.

Important! In the process of cooking, apricots do not need to be mixed so as not to damage their structure. Apricot jam prepared according to the proposed recipe is not only incredibly tasty, but also preserves the maximum useful properties of the fruit - in particular, vitamins of groups B, C, E and P. Such a treat will be an excellent reminder of summer in the cold period of time.