It’s always good to have some jam in a jar, when hunger overtakes you, or when… winter overtakes all the fruits summer gives us 🙂 So, as my mother took the cooking love from her mom, I suppose I’m about to take it too, hopefully! 😀
♥ How to make jam ♥
First of all, take the apricots (or other fruit you got: plums, cherries) and remove its pits. Now, in a big pot, add the apricots and sugar, in about the same proportion. For example, if you have 2 kg (4 lbs) of apricots, add around 4 lbs of sugar, too. After putting that in the pot, you have to stir continuously, due to their tendency to stick to the pot’s bottom, and I suppose you wouldn’t want to throw everything away, would you? 😀 Then, cut a lemon in slices and put it in the pot, it helps the jam be more delicious! After 20-30 minutes, the content will start boiling, stir carefully, till it becomes like a cream, but strengthened. Keep stirring until it becomes as strengthened as you would like it to be. Remove the lemon slices and… finally, turn off the stove, and let it 5 minutes to cool off. At 4 lbs you will get about 3 jars of 300 g. Bonne appetite! ♥
♥ How to make tart ♥
• What you will need: 4 eggs, sugar, plain flour, one pinch of salt, baking powder, oil, icing sugar •
1.Separate the yolks from the albumens, on the yolks pun the pinch of salt. Mix the albumens until they get like a foam, coagulated. Then add about 2 spoons of sugar for each egg (if the eggs are pretty big tho’). Mix the content really well after that.
2.After that, add around 3-4 oil spoons, mix and start adding flour. At the first spoon, add the baking powder, too. You’ll need around 4-5 spoons of flour. Mix carefully, so the content will be smooth.
3. Tray placing! Flow the content in the tray, then start arranging the apricot slices in (vertical) rows. After you finish, sprinkle the icing sugar and put the tray in the oven and leave it for 30 mins. Don’t forget to put a paper in it, to prevent the tart from sticking or getting burned. 🙂 (by the way, the tray size is about 25×35 cm)