Apricot Jam

1. 1 Apricots≈ $7.00 por kg 250 g
2. 2 Sugarpacote 1 kg ≈ $1.60 130 g
3. 3 Lemon≈ $4.70 por kg 10 g

Itens em cinza são sal, temperos e tudo o que for menos de 30 g por pote: geralmente você já tem isso em casa, então não está incluso no preço do pote. Açúcar, vinagre e óleo a partir de 30 g estão incluídos no cálculo.

Método

1. Wash the apricots¹, cut them in half, and remove the pits. Puree with a blender.

2. Transfer the puree to a saucepan, add 130 g sugar² and lemon³ juice (about 10 ml). Let stand for 30 minutes.

3. Bring to a boil over medium heat and cook for 25–30 minutes, stirring often so it does not scorch.

4. Check for doneness: a drop of syrup on a cold saucer holds its shape and does not spread.

5. Sterilize a 0.25 l jar and lid: sterilize the jar over steam or in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

6. Pour the hot mixture into the sterile 0.25 l jar up to the shoulders and close with the lid. Place the jar in a saucepan of hot water and sterilize for 10 minutes from the moment it boils, then seal.

7. Turn the jar upside down, wrap it, and leave to cool for 24 hours. Store in a cool dark place for up to 10 months, and keep an opened jar in the refrigerator for up to 2 weeks.