Everything you wanted to know about fruits for bouquets. Peach and apricot jam What types of fruits are there?

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Hi all! Bouquets with fruits have been in demand among my customers for about a year now, and on the Internet I increasingly see bouquets with fruits and vegetables from craftsmen. This suggests that the topic is gaining popularity! And besides, fruits go well with paper flowers and candies in our favorite sweet design.

My story with fruits I made my first fruit bouquet when I was working as a designer. I needed 1.5 tr. collected by the team to make a bouquet as a gift to the manager. Yes, not just to make, but to make the bouquet look at least 4 times more expensive! As many probably already know, I love such frameworks and challenging tasks. That time I was saved by corrugated paper and my first flowers with candies inside. The result is a stylish large basket in beautiful packaging. From that incident I drew several conclusions that I still use in fruit bouquets. Firstly, by creating mixed bouquets with fruits, adding flowers and sweets, the bouquet fills up much faster. And secondly, such a bouquet turns out to be more interesting, lively and varied.

What kind of fruits are there?

Of course, I consider this question only in relation to bouquets! When working on bouquets for myself, I identified a small classification of fruits. This helps me combine them correctly and choose the appropriate mount for the bouquet.

So I divide the fruit for bouquets

into hard (apples, pears) and soft (peaches, apricots);
I also divide fruits with thick peel (lemons, oranges) and thin peel (plums);
fruits that can be pierced (for example, apples) and that cannot be pierced (for example, coconut, pineapple).

Depending on the peel and softness, I choose the method of attaching it to the bouquet. Some fruits need to be pierced with a skewer, while others require a method of fastening without piercing.

How to choose the best fruits for a bouquet?

Our fruits should decorate the bouquet, so we make sure to choose fruits without defects. No darkening or cracks. Sometimes I even specially take it with stickers, they seem like a cute decoration to me.
We take hard specimens, even slightly unripe ones. This way they will retain their appearance longer and ripen in the bouquet.
Also, the fruits should be the same size. For example, if we make a bouquet with apples, then they should all be approximately like twin brothers.
The size itself is also important. It depends on the intended composition or bouquet. For example, for hand bouquets, I always advise choosing small fruits so that the bouquet is not too heavy.

Top 10 popular fruits

Apples are the undisputed leader for bouquets! They are strong, last a long time in a bouquet, you can find a color to match your bouquet - green, yellow, red and are inexpensive.
You can also use pear in the bouquet.
Mandarin. I’ll even separate it out from other citrus fruits. It has a great size and flavor. Small tangerines fit perfectly into the bouquet. In combination with large flowers, the bouquet looks lush, delicate, and not bulky.
Orange, lemon, lime, grapefruit and other citrus fruits. They also have flavor and good strong skin. Bouquets made from such fruits will last longer than those made from fruits without peel.
Plum, apricot, kiwi are small-sized fruits, each with a wonderful unique color. But I advise you to attach them without a puncture.
Pomegranate attracts me with its noble color, and it is also strong and can be stored for a long time. It will certainly be the highlight of the bouquet.
Coconut can be stored in a bouquet for a long time, and with its fibrous texture it will add an exotic note to the composition.
Pineapple is another exotic fruit with the same benefits as coconut. The main thing is to choose a small fruit.
Berries on a branch, for example, grapes, cherries. They will add small details to our bouquet and will last longer due to fastening without puncture.
And if you want something unusual, you can take figs, kumquat, passion fruit. Due to the thick peel, they will also be stored well.

Of course, this list is not limited to all the variety of fruits. Remember to experiment, it is important to find your own approach to each fruit - then it will delight us in the bouquet.

For example, too large, for example, melon, watermelon. No bouquet can hold such a weight.
I also do not recommend using berries that are not on the branch, such as strawberries. Without a branch, the berries will have to be pierced on a skewer. After a couple of hours, the berries will give juice, and all the paper will simply get wet.
I don't use bananas because they quickly darken and the bouquet loses its appearance.

Fruit storage

It is very important to monitor freshness in fruit bouquets. Therefore, do not buy fruits in advance. Store them in a cool, dark place until assembly. Be sure to keep different fruits separate from each other. Some fruits emit large amounts of ethylene, which causes rapid ripening and spoilage of other fruits and vegetables.

Before making a bouquet, I always wash the fruits and sometimes polish them with a soft cloth to give them shine.

Important! Don't make bouquets in advance. The collected bouquet is best given on the same day or the next. If you stored the fruit correctly, the recipient will have a bouquet for about a week.

When creating a bouquet, follow the order of assembly. First, prepare all the flowers and decor from paper, add the fruits last.

How to combine fruits in a bouquet

And finally, the last and most interesting question that I was asked by mail. How to combine fruits in a bouquet?

I advise all beginners to start with apples. They have a clear fastening and it’s easy to make a frame. You can stylize it as Khokhloma, as I did, or Gzhel. You can add small white flowers to get a delicate apple blossom.

Or make a vitamin bouquet using only citrus fruits. Orange, tangerine, lemon, lime.

Or you can try the single color concept. This is when you put fruits and flowers of only one shade into a bouquet. I looked for examples for you - they look very interesting. For example, green - pears, apples, grapes or orange - kumquat orange, lemon, persimmon.

Example from the Internet

You can choose an exotic theme with heavenly flowers and fruits. Mine contains coconut and kiwi.

Conclusions. Briefly

I would like to note the advantages of corrugated paper bouquets with fruits over just fruit bouquets. I like that our compositions are much cheaper and more durable than those with living greenery.

Anyone can collect bouquets like mine. It’s not that difficult, and in the course I give a step-by-step algorithm according to which you need to do and do, and at the end admire the beautiful bouquet.

And if you ask me for a universal bouquet recipe, here is my rule. Before you start making a fruit bouquet, come up with a bouquet plan, story, story or recipe. Ask yourself, can the contents be cut up and eaten together? Will it be tasty? Such a bouquet can even be given as a ready-made set for fruit fondue. This approach will simplify further actions. This will be your concept, your goal!

Apricot and peach jam: a recipe for the winter © shutterstock

Today we are preparing apricot jam according to the recipe from tochka.net. But let's move away from the usual monotonous dessert and try to make an original assortment in a jar, making apricot and peach jam for the winter.

Have you had time to enjoy ripe apricots and sweet peaches? And even a little more left? Great, then, so that you don’t run out of fruit, we suggest you make jam from apricots and peaches.

This combination of fragrant apricots and tender peaches can delight you even in winter, when you open a jar of amber jam made from apricots and peaches.

Apricot and peach jam - ingredients:

1 kg apricots,
1 kg peaches (or nectarines),
1.5 kg of sugar.

Apricot and peach jam - recipe:

You can use ripe and even dried berries for jam. Since both apricots and peaches are shaggy fruits, they must first be thoroughly washed with a brush. Alternatively, you can remove the skin by briefly dipping it in boiling water.
To make jam, cut the apricots into slices and remove the pits, which you should not rush to throw away. Also cut the peaches into slices and remove the pits. If the seeds are difficult to separate, the fruits can be cut into smaller pieces.
Place the chopped fruits in an enamel pan, add sugar and leave for 1 hour so that the fruits release their juice.
Then place the pan over low heat, stirring, bring to a boil and remove from heat. Cover with a lid and leave until completely cool (until the next day).
Repeat the procedure two or three times. Bring the jam to a boil, remove from heat and leave to cool. The more you repeat this process, the richer the apricot and peach jam will be.
Remove the kernels from several apricot kernels and add them to the jam at the last stage of boiling. The seeds will add a pleasant aroma to apricot and peach jam. You shouldn’t get too carried away with the bones, because... they contain hydrocyanic acid, which is hazardous to health, but it can be consumed in small doses.
Place hot apricot and peach jam into prepared sterilized jars and seal. Turn the jars over, wrap them in a blanket and leave until completely cool.

Bon appetit!

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Peach jam
1 kg small peaches,
1.3 kg sugar,
0.5 tsp. citric acid,
a pinch of vanilla sugar.
Scald the peaches and peel them. Blanch in boiling water for 5 minutes. Boil syrup from sugar and 1 tbsp. water, dip peaches in syrup, bring to a boil, remove from heat and leave for 6 hours. Then put it back on the stove and cook for 30 minutes over medium heat from the moment it boils. A minute before readiness, add citric acid and vanilla sugar, place in sterilized jars and roll up. Turn over, wrap and leave to cool.
Peach is a capricious fruit. But in this jam it behaves simply: citric acid and vanillin preserve and emphasize its natural delicate taste and aroma.

Apricot jam with ginger
2 kg apricots,
1.5 kg sugar,
finger-length ginger root.
Wash the apricots, dry them, halve them and sprinkle with sugar. Leave for 12 hours. Place on the fire, bring to a steady boil, remove from heat and let cool completely. Return to the stove and cook for 30 minutes from the moment it boils. Remove again and cool. Grate the ginger
on a fine grater, remove hard fibers. Add ginger to apricots, stir and cook for 20 minutes from the moment of boiling. Sterilize jars and lids. Pour hot jam into them and roll them up. Turn over, wrap and let cool.

Apricot jam with oranges
3 kg apricots,
3 kg sugar,
1 kg of oranges.
Wash the fruits with a brush, cut the oranges into slices to remove the seeds, and also remove the seeds from the apricots. Pass the fruit through a meat grinder (oranges - straight with zest), mix with sugar. Place on fire and simmer for 30 minutes
boil, remove from heat and leave for 3-4 hours. Put it back on the fire and cook for 10 minutes. Sterilize the jars and lids, pour the jam and seal. Turn over, wrap and let cool completely.

Apricot jam with kernels
For 1 kg of ripe firm apricots
1 kg sugar,
juice of 1 lemon.
Wash and dry the apricots, prick them with a fork and push out the pit using a special tool or a pointed wooden stick (like a pencil). Break all the seeds, remove the kernels and place one in each apricot. Cover the apricots with half the sugar and leave for 6-8 hours. Then drain the juice, add the rest of the sugar, boil for about 5 minutes until the sugar is completely dissolved, and pour boiling syrup over the apricots. Leave until the syrup has cooled completely, drain again, boil and repeat the procedure - and so on 5 times. Add lemon juice to the syrup one last time and simmer until a drop of syrup, if dropped on a saucer, stops spreading. Sterilize the jars and lids, pour the jam, roll it up, turn it over, wrap it and let it cool completely.

Apricot jam in Arabic style
3 kg apricots,
1.5 kg sugar,
1 orange,
1 lemon,
1 tbsp. freshly squeezed apple juice,
2 tbsp. l. cumin.
Wash the apricots thoroughly, divide them into halves, sprinkle with sugar, and set aside. Remove the zest from the lemon and orange and chop finely. Squeeze the juice out of the pulp. Combine all ingredients, put on fire and simmer for 15 minutes. Remove from heat and let stand
5-6 hours. Put it on the fire again - and so on three times. Sterilize the jars and lids, pour the jam and seal. Turn over, wrap, let cool.

Compote of peaches and dogwood
For a 2-liter jar - 1.5 kg of small peaches,
1 tbsp. dogwood;
for syrup: for 1 liter of water
1 tbsp. Sahara.
Wash the jars thoroughly and sterilize the lids. Wash peaches and dogwoods and dry. Pack the peaches into the jars as tightly as possible, filling the gaps with dogwood. Boil water and pour over the peaches, cover with a lid and leave until cool. Then drain the water, boil again and repeat
filling. For the third time, measure the amount of water, add sugar, boil for 3-4 minutes, pour over the peaches and roll up immediately. Turn over, wrap and let cool.

Apricot compote
1 kg apricots,
150 g powdered sugar,
water.
Wash the apricots thoroughly and remove the seeds. Wash the jars thoroughly, place the apricots in them, cover with powdered sugar and fill with boiled cold water. Cover with lids and sterilize - 8 minutes 12 - 1.5 liter, 15 - 2 liter or 20 - 3 liter. Roll up, turn over, wrap, leave until cool.

Apricot jam
2 kg pitted apricots,
300 g sugar.
Very soft, overripe fruits are suitable for apricot jam. Wash them thoroughly, removing damaged areas and seeds. The mass of apricots after this should be 2 kg. Boil the apricots until soft, stirring all the time (about 20 minutes), rub through a sieve or blend in a blender. Add sugar to the apricot puree, stir well and cook over low heat for 15 minutes, stirring all the time. Sterilize the jars and lids. Pack the jam and roll it up immediately. Turn the jars upside down, wrap them up and leave until cool.

Apricot jam
1 kg pitted apricots,
1 kg sugar,
1 tbsp. water.
Wash the apricots (the fruit with the pit will be approximately 1.3 kg) thoroughly and remove the pit.
Make syrup from water and sugar. Pour the hot syrup over the apricots, put on the fire and cook for 10 minutes from the moment it boils. Remove from heat and leave for 8 hours. Repeat the cooking and standing procedure three times. For the third time, sterilize the jars and lids, package the jam and roll it up. Cool covered upside down.

Apricot jam with liqueur
1 kg apricots,
0.5 tbsp. water,
1 kg sugar,
1 tbsp. l. lemon juice,
I Art. l. Amaretto liqueur.
Wash the apricots, dry them, divide into halves. Chop a few, remove the grains and add to the apricots. Cover the apricots with water and cook until they are completely soft. Add sugar and cook, skimming, until the jam thickens (do a drop test). Sterilize jars and lids. Add liqueur and lemon juice, stir, let it boil and remove from heat. Pour the prepared jam into jars and seal. Turn over, wrap and let cool.

Apricot jam with honey
1 kg apricots,
3 tbsp. Sahara,
200 ml water,
200 g honey,
1 large lemon.
Wash the apricots and cut them into halves. Remove the zest from the lemon and squeeze out the juice. Combine apricots, sugar, water, honey, juice and lemon zest in a saucepan or basin, cover with a lid or sheet of paper and leave to soak for an hour. Place on the fire and bring to a boil, boil
5 minutes, remove from heat and leave to cool overnight. The next day, drain the apricots in a colander, set the fruits aside, and put the syrup on low heat and reduce by a third. Carefully add the apricots, stir gently, cook
5 minutes. Sterilize the jars and lids, pack boiling jam in them, roll them up, turn them upside down and wrap them.

Peach jam
1 kg peaches,
2 tbsp. Sahara,
1 lemon,
1 vanilla bean (or 1 packet of vanilla sugar)
a pinch of salt.
Wash the peaches, remove the seeds and cut into small pieces. Remove the zest from the lemon, chop finely, and squeeze the juice out of the pulp. Place the squeezed part of the lemon, white peels and seeds in a gauze bag (they are a source of natural gelling agent).
Bring peaches, sugar, lemon juice, vanilla, salt, lemon zest and pouch of lemon pulp to a boil over high heat in a wide-bottomed container. Then reduce the heat and cook the peaches, stirring, until the jam thickens (depends on the juiciness of the peach; on average it takes 15 minutes - but do a drop test just in case). Sterilize the jars and lids, remove the gauze bag from the finished jam, squeeze it out, let the jam boil again - and package it. Roll up, turn over, wrap and leave until completely cool.

Peach jam with coffee
1 kg pitted peaches,
1 kg sugar,
8 tbsp. l. lemon juice,
6 coffee beans,
1 packet of vanilla sugar or
1 vanilla pod.
Wash the peaches (with pits, their weight will be about 1.1-1.2 kg) thoroughly with a brush (to remove fluff), remove the pits. Puree half the peaches using a blender, finely chop the rest. Combine, add lemon juice, regular and vanilla sugar, stir. Grind the coffee to form large pieces and pour the crumbs into a thick gauze bag. Add it to the peaches and leave for 3 hours. Sterilize jars and lids. Place the jam on the fire and cook for 5 minutes from the moment it boils. Remove from heat and remove the cheesecloth and coffee. Pack the jam into jars. Roll up, turn over, wrap and leave until cool.
Adviсe:
*** Apricots are perhaps the most sticky fruit. Therefore, stir apricot jams and preserves often and cook in non-stick cookware if possible.
*** Apricots and peaches are self-sufficient fruits; it is better to cook them separately from other fruits and berries. You can diversify the taste with the help of spices and alcohol.
*** For flavoring, you can add almond, orange, tangerine or lemon liqueur, citrus juice and zest, almonds, vanilla, cardamom, ginger to apricot preparations. Peaches are “friends” with the same additives - plus cherry liqueur, star anise, and cinnamon.
*** Apricots cook well, so you can make marshmallows from them. Boil the apricot jam until very thick, place on a baking sheet lined with parchment, and dry in the oven at a temperature of about 80 ° C for several hours until a plate of frozen puree becomes
dry and flexible.
*** Apricot puree is the basis not only for delicious jam, but also for sweet and sour sauce for fish. Add just a little sugar and more spices to it.
("Television Week" No. 85 Preserving jam)

Fast, tasty and healthy. You can bake this pie in the oven or in a slow cooker.

Ingredients:

Apricots – 400 g
Eggs – 2 pcs.
Kefir – 400 ml
Sugar –200 g
Flour – 300 g
Vanilla sugar – 1 sachet
Vegetable oil – 4 tbsp. l.
Soda – 1 tsp.
A pinch of salt

How to cook:

Prepare the dough. To do this, grind eggs with sugar, add soda, salt and vanilla sugar. Pour in kefir and mix well. Gradually add flour and stir.
Grease the mold with vegetable oil. Pour the dough and smooth it out.
Cut the apricots into small pieces and place on the dough.
Bake for 40 minutes in an oven preheated to 180 degrees.

An exquisite dessert for small and large sweet tooths. Store in the refrigerator if the marmalade is not completely eaten within the first hour after preparation :).

Ingredients:

Apricots – 1 kg
Sugar – 500 g
Water – 1 l
Gelatin – 25 g

How to cook:

Remove the pits from the apricots, add water (0.5 l) and simmer over medium heat until soft.
Rub the apricot mass through a sieve, add sugar and cook over low heat until reduced by a third. Cool the resulting puree.
Dissolve gelatin in 0.5 liters of water. Add to apricot puree. Bring to a boil and pour into the mold. Cool to room temperature, then refrigerate until set.
Cut into cubes and sprinkle with sugar.

Ingredients:

Apricots – 1 kg
Sugar – 800 g

How to cook:

Remove the pits from the apricots, cover completely with water and cook for 30 minutes over medium heat. Then drain the water and grind the apricot pulp in a blender.
Add sugar to the apricot puree and cook over low heat for 50 minutes. Be sure to stir.
Line a baking tray with baking paper and pour hot apricot puree onto it. The result should be a ball no more than 1 cm thick.
Dry the pastille in the oven at 60 degrees for about 3 hours.
Cool to room temperature, turn over and carefully separate from paper.
Cut into strips or diamonds. Keep refrigerated.

These cupcakes can be drizzled with chocolate or sprinkled with powdered sugar. Entrust this to the children. Another option is to add a handful of chopped nuts to the dough.

Ingredients:

Apricots – 400 g
Eggs – 2 pcs.
Flour – 250 g
Sugar – 200 g
Baking powder – 0.5 sachet
Vegetable oil – 100 ml

How to cook:

Grind the eggs with sugar, add vegetable oil and vanilla sugar. Remove pits from apricots and grind the pulp using a blender. Pour apricot puree into the dough and mix. Gradually add flour and baking powder.
Divide the dough into the molds, filling them two-thirds full.
Bake at 200 degrees for 20 minutes.

Clafoutis is a traditional French dessert. Essentially it is a fruit or berry pie with a dough similar to pancake dough. Delicious with custard or ice cream.

Ingredients:

Apricots – 400 g
Eggs – 3 pcs.
Flour – 100 g
Sugar – 100 g
Milk – 100 ml
Vanilla sugar – 1 sachet
Butter – 50 g
A pinch of salt

How to cook:

Peel the apricots and cut into small pieces. Grease a baking dish with butter. Lightly sprinkle the bottom and sides with sugar. Place apricots in prepared pan.
Beat eggs with sugar, salt and vanilla sugar. Pour in milk. Gradually add flour. Melt the butter and add to the dough.
Pour the dough over the apricots and bake for 45 minutes at 180 degrees. Cool in the mold to room temperature, only then remove.

Peach desserts for children

Canned peaches can easily be replaced with fresh ones. You can also use small pieces rather than halves of the fruit.

Ingredients:

Canned peaches – 500 g
Eggs – 3 pcs.
Sugar – 100 g
Flour – 100 g
Cottage cheese – 400 g
Sour cream – 200 g
Butter – 100 g
Baking powder – 0.5 sachet
Vanilla sugar – 1 sachet
Juice of half a lemon
Starch - 2 tbsp. l.
Cinnamon – 0.5 tsp.

How to cook:

Grind butter with sugar. Add one egg and mix well. Gradually add flour and baking powder. Knead the dough. Place it in a baking dish to form sides for the filling. Place in the refrigerator.
Mix cottage cheese, two eggs, sour cream, sugar, vanilla sugar, cinnamon, starch and the juice of half a lemon. Beat with a mixer (or blender).
Pour the filling into the cooled base and top with the peach halves.
Bake at 180 degrees for one hour. Serve chilled.

Cobbler is a pie-like dessert. Only the filling is at the bottom and the dough is at the top. Served with a scoop of ice cream.

Ingredients:

Peaches – 900 g
Eggs – 1 piece
Sugar – 100 g
Flour – 100 g
Starch – 1 tbsp. l
Butter – 50 g
Vanilla sugar – 0.5 sachet
Baking powder – 0.25 sachet
A pinch of salt

How to cook:

Peel the peaches and cut into small pieces. Add 25 g of sugar, starch and mix. Leave for 5 minutes until the sugar dissolves.
Grind the butter with the remaining sugar. Add egg, vanilla sugar, salt and mix well. Gradually add flour and baking powder. Mix.
Place the peaches in a baking dish. Spoon the dough over the fruit.
Bake for about an hour at 200 degrees. Serve warm in a baking dish.

Delicate and airy peach dessert. It will appeal to little and big sweet tooths.

Ingredients:

Peaches – 5 pcs.
Cream – 400 ml
Sugar – 100 g
Lemon juice – 2 tbsp. l.
Gelatin – 25 g

How to cook:

Peel the peaches and remove the pits. Cut 4 peaches into small pieces. Beat in a blender along with sugar. Rub the resulting mass through a sieve. Add lemon juice and stir.
Place a third of the puree in a saucepan and add gelatin. Heat over low heat, without bringing to a boil. Stir. The gelatin needs to dissolve. Combine the resulting mass with the remaining puree. Cool to room temperature and then put in the refrigerator. Remove when small lumps begin to form in the puree and stir.
Whip the cream to stiff peaks. Gently fold into the peach puree and beat again.
Place a few pieces of the remaining peach on the bottom of the molds or glasses and add the mousse. Serve chilled.

No-bake desserts are especially suitable for preparing with children. Peach cheesecake is one such recipe.

Ingredients:

Peaches – 5 pcs.
Peach jelly – 1 pack
Cream – 200 ml
Sugar – 100 g
Cottage cheese – 400 g
Shortbread crumbs – 2 cups
Butter – 50 g

How to cook:

Grind the shortbread crumbs with softened butter. Add 25 g of sugar and stir. Place on the bottom of the mold and place in the refrigerator.
Beat the cream with the remaining sugar. Mix cottage cheese with sugar. Dissolve the jelly in hot water (take 2 times less water than in the instructions). Add to the curd mass and stir. Finely chop 2 peaches and add to the curd mixture. Gently fold in the whipped cream.
Pour the filling into the pie base and refrigerate for several hours.
Before serving, garnish with slices of fresh peaches.

Frozen puff pastry is a great mom helper. It can be used to make many quick and delicious recipes, including peach puffs.

Ingredients:

Peaches – 5 pcs.
Eggs – 1 piece
Puff pastry – 500 g
Powdered sugar – 50 g
Vegetable oil

How to cook:

Peel the peaches and cut into slices.
Separate the white from the yolk. Beat the yolk just like that, and beat the white with sugar.
Cut the dough into squares approximately 10 x 10 cm.
Dip the peach slices into the beaten egg white and place in the middle of the squares (4 slices each). Pinch the edges of the squares crosswise. Brush the pies with beaten yolk.
Grease a baking sheet with vegetable oil and lay out the puff pastries.
Bake for 20 minutes at 180 degrees.

Choose your favorite apricot and peach desserts for children, prepare them and send us photos of the delicious treats! Bon appetit!

Peach and apricot jam is a thick, fragrant amber delicacy that can enrich the taste of any dessert, drink and become an excellent filling for baked goods.

Fruits sprinkled with sugar will not produce juice immediately. To speed up the release of liquid, shake the container from time to time. Boiling is carried out over minimal heat. In its continuation, the fruit mass is not mixed, but only the pieces are carefully immersed in the syrup with a spoon to keep them intact.

The bright golden color of the jam as a result of the caramelization of sugar makes it an ideal base for homemade jelly.

Ingredients

You will need for a 0.5 liter jar:

300 g apricots
300 g peaches
150 g granulated sugar

Preparation

1. Wash the peaches very thoroughly in water, washing off their fuzzy shell. Cut into pieces together with the peel and place the slices in a container.

2. We will do the same with apricots, removing their seeds when peeling and slicing.

3. Pour both fruit slices into a saucepan or cauldron. It is advisable that the container in which the jam will be cooked has a non-stick bottom.

4. Then add granulated sugar to the saucepan. If you wish, you can add just a little citric acid if the apricots are very sweet.

5. Place the container on the stove and simmer for about 15 minutes, reducing the heat to low as soon as the jam boils. If you don’t like foam in conservation, remove it with a slotted spoon.

6. Scald the jars and lids with boiling water or steam them in a water bath. It is very convenient to heat them in a small saucepan with a minimum of water while the jam is cooking. To do this, first place the lids in boiling water, and place the jar on top of them upside down and simmer for about 1-2 minutes. Then carefully pour the prepared jam into the heated jar, being careful not to splash it around.

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