1 medium jar
- 500-600 gram apricot
- 1.5 cups of powdered sugar
- 2.5 cup water
- 1/2 small lemon juice
- 1 stick cinnamon
- 5-6 cloves
You will double your taste if you choose your apricots from more aromatic and delicious apricots called sugar-pomegranate. Prepare your marmelade from as many complete, even very soft, apricots as you can from your hand. You can keep your marmalades in a tightly sealed jar for about 2 weeks. During this time, take care not to wet the inside, keep it in a hygienic, dry environment and do not leave the cover open.
How is it prepared?
Wash the apricots thoroughly and remove the seeds by dividing them in half.
Cut the apricots that you take out of the cores with a tiny tiny chop.
Put the chopped apricots in a deep pan, add sugar, cloves and cinnamon sticks on it.
Mix for a few minutes on a low heat. Then add water.
Cook the apricots thoroughly and stir until the water evaporates. When it starts to get a thick consistency, add lemon juice inside.
After that 5 minutes more cooked, then remove the cinnamon and carnations from the quartz.
With the help of the hand blender, pull the marmelade until it does not get bigger.
Then let it cool in the warmer temperatures. Darken the consistency, and when it is cold, transfer the kavanoza. When you want it, eat it for good.