Apricot jam with ginger
1 kg prepared apricots put in cooking dishes and fill 750 g of sugar sand. Stir everything gently and leave for 6-8 hours. After that, put the dishes with apricots on a slow heat and bring to a boil, stirring with a wooden spoon. Then remove the jam from the heat and cool it completely.
Bring the apricots to the boil again and cook over a low heat for 20 minutes. All the foam appearing when cooking, remove on a separate plate. 2 cm of ginger peel, rub on a grater and add to the apricots. Continue cooking for 25-30 minutes.
Prepared jam hot spread into dry, simplistic jars, roll, turn upside down and wrap until completely cool.
Apricot jam with ginger, nutmeg and cinnamon
Cut the washed apricots lengthwise into 4 parts, pitted remove. Put them in cooking dishes. Add to each kilogram of apricots as much sugar and 0.5 cup water.
Heat the apricots with sugar over low heat until the sugar has dissolved completely. Remember to stir the jam with a wooden spoon and remove the foam.
Peel 1cm of ginger root on each kilogram of apricots, rub it finely and add to the jam. In there, put on a pinch of cinnamon and nutmeg and continue cooking for 20 minutes.
Cool the jam, then bring it to the boil again and cook until ready. If the drop of syrup on the saucer is not vague, then the jam is ready. Pour it into clean glass jars, roll in and store in a dry cool place.