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Apricot jam

The most popular jam in our family.

Preparation time 50 minutes .. Durability 1 year


  • 1,5 kg apricots
  • 500 g jelly sugar
  • juice from 1 lemon

Apricot-peach version

  • 900 g apricots
  • 200 g peaches
  • 1 kg dark sugar
  • 10 g Pec (jelly agent)
  • juice from 1 lemon


Wash the apricots, cut into pieces and remove the pit. Mix the apricots with the sugar, lemon juice and water. Let this mixture steep for 1 hour. Bring the mixture to a boil. Let boil for 15 minutes (cooking time you calculate from the time the cooking balls no longer disappear when stirring the mixture).

Spoon the jam into clean jars. Close them off and let cool. Store in a cool place in the basement or pantry.


The first version I made ​​pure apricot – which has lighter color. Because I had a lot of apricots, I made the second version of apricots and peaches and I have used dark cane and a bag of Pec. Therefore, this darker color.

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