You can make quality jam from apricots by adding sugar. For this purpose, pectin-rich varieties of apricots are selected. If apricot varieties contain a small amount of pectin, it is recommended to add to them the juice or puree of apples, gooseberries and other pectin-rich fruits and berries.
For the jam, apricots and sugar syrup are prepared just like for jam. Usually 100-100 parts sugar to 150 parts apricot fruit, up to 15 parts pectin-rich fruit juice or puree is enough to make jam.
To cook the jam, the apricots are first crushed, and the flesh of the fruit is passed through a fine-mesh net (press) to separate it from the skin and veins. The prepared porridge is then placed in a pot or vacuum device, sugar or jam is added to it, and until it is ready, that is, the foam is collected in the middle, and the pieces of fruit are well squeezed. soak and cook until clear. The high concentration of sugar prevents microbes from living. Therefore, the jam can be stored for a long time without spoiling.
Under production conditions, the porridge prepared in the above order and the sugar or its syrup added to it by means of dispensers are cooked in special vacuum pots. The natural color of the jam cooked in such pots, vitamins are well preserved, the appearance of the brand is much higher than that of home-cooked jams.
The dry matter content for pasteurized jam can be 68%, for pasteurized 72%, on this basis the sugar content can be 62% in the first case and 65% in the second.
Jams made from apricots are packed in small barrels or small glass jars (0,5; 0,75; 1 l). Today, it is becoming more and more popular to pack jams, especially in glass jars with metal lids with screw caps of 0,5 and 0,75 liters. Jams look good in such containers, which means that the brand appearance is high and is in demand
Glass jars are placed in boxes of 4 or 6 pieces. Apricot jams are stored in warehouses where they are cool and the relative humidity is around 75%. If the storage procedure is followed, apricot jams in such packaging can be stored for 10 to 18 months without compromising quality.
