Jam is a sweet and varied way to stock up on berries and fruits for the winter.
The cooking process is a separate art form. Haste or attempting to combine several tasks at once is not welcome in this case.
Some recipes require a single, but long approach, while others require short, but daily practice. Among the latter is apricot jam.
Apricot jam
A very tasty preparation for the autumn-winter period. But the appearance of the delicacy is not always to the liking of cooks: cloudy syrup, and the slices resemble "porridge".
In restaurants, such jam always looks beautiful and appetizing. Experienced cooks only follow simple rules. Guided by them, even at home you can prepare a luxurious dessert.
Secrets of cooking
1. The syrup is cooked separately and then poured over the pieces.
2. If you use whole apricots, and they are hard, then they are first simmered with sugar over the lowest heat.
3. The main secret is to take your time. The slower the process and the more stable the temperature, the more evenly the apricot cooks. Thanks to this, the fruit remains whole and beautiful.
