Apricot Jam with Orange Blossom Aroma

• apricot↗1 кг kg

  cut in half, pitted; large halves cut in half again

• preserving sugar↗750 г g
• juice of 1 lemon
• water infused with orange blossoms↗1 ст. л. tbsp
• a few pieces of butter

  (optional)

Step-by-step instructions

1. 1

   Place the prepared apricots in a bowl, sprinkle with sugar, cover with a lid and leave overnight to allow the fruit to release its juice.

2. 2

   Prepare a cold set: place it in the freezer. Transfer the apricots together with their juice to a wide pot (the wider the vessel, the faster the liquid evaporates). Add the lemon juice, set over low heat and, stirring, wait until the sugar crystals fully dissolve.

3. 3

   Increase the heat and cook the jam for 15 minutes, stirring constantly to prevent burning. Turn off the heat, pour a few tablespoons of hot jam onto the cold set and let it cool. If the surface slightly wrinkles, the jam is ready; if still runny, return the pot to the heat and cook another 2–3 minutes, checking readiness each time.

4. 4

   Remove the foam from the surface, then add the orange blossom water and, if desired, a few pieces of butter. Stir until the foam dissolves, and let the jam stand for 15 minutes for the fruit to settle.

5. 5

   Pour the finished jam into sterilized jars, seal with lids and let cool. It will keep in the refrigerator for up to 6 weeks.