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Apricot Jam



  • 1 kg apricots
  • 1 kg sugar
  • ½ tea cup water
  • 1 tsp lemon juice


Picking ripe and strong apricots. Wash them, remove their seeds and boil in water. When they are melted and boiled, get them through the vegetable mill. Collect the pulp and mix it with the sugar in a wide pot. Stir with a wooden spoon and cook over high heat. During boiling, stir the jam. When a broad dense mass falls of the spoon, the jam is ready. Add the lemon juice, leave it to cool and serve on dry glass or earthenware jars.

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