Apricot Jam Preparation at Home

35 minutes



Apricot Jam is an excellent taste made by the majority of our society every summer and consumed in abundant morning breakfasts in winter. Thanks to the fiber it contains, apricot is good for many ailments along with reflux disease.

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Adjust Servings
1 Kilo of Apricot How Much Product is Wanted, The More Can Be Preferred
5 Cups of Sugar Sugar Rate Can Be Reduced Optionally

Nutritional Information

2mg Cholesterol
43mg Sodium
20g Carbohydrate
2.5g Protein




The apricot peel is thinly peeled.
With the help of a knife, cuts are made from both the bottom and top of the apricot.
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Cutting apricot

Any part of these cuts is pushed inside the apricot with the help of a knife or a small spoon, so that it comes out from the other cut point.
If desired, apricots can be divided into two in order to remove the core of the apricot. However, removing the core of the apricot without knowing the apricot in half ensures that the apricot in the jam is not like dough.
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apricot washed

The apricot seeds are washed and left to dry.
Meanwhile, the apricots, whose seeds are removed, are placed in a pot and left with sugar for a day by pouring 5 glasses of sugar on it.
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Sherbet boil

The next day, take the apricots out of the pot and boil the sherbet for a while.
Pour the boiled sherbet wide and apricots on a large tray and put them in the sun and sprinkle the apricot kernels on top.
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Apricot jam, which has been waiting for days in the sun, is ready to use after a week.
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*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.
As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.

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