Robin Biznis June 16.2018 Belgrade, Serbia
After two days of heavy rain in Serbia, which I already wrote, the day was cloudy, dark, but the rain did not fall.
My wife and I decided to take the fruit of apricot. From the Apricot my wife first washes the fruit, then cut it in half and sprinkle with sugar.
Then leave in the fridge to stay overnight. The next morning, put in a bowl with the oven, and at 200 degrees Celsius, it is cooked with an occasional with a wooden spoon.
Cook the jam, at first stirring occasionally with a wooden spoon or spatula, then more frequently as the juices thicken. Cook until most of the liquid has evaporated and the fruit has begun to break down, 40 to 50 minutes.
The jars were sterilized in the oven at 50 degrees Celsius. Then cellophane bind the jars. Jam of Apricot is in a cold and dark place.It is best to be used as a pancake filling. But you can eat them immediately and it’s the healthiest.
You can also prepare Apricot juice and fruit yogurt in the same way as my Symbiosis fruit Apple, Red Currant and Aronia, as well as of course ice cream. You can use them dry or drink Apricot liqueur.
Apricot full of vitamin D, potassium and other vitamins and minerals is almost universal fruit for dieting. I forgot that they can make dried apricots.
In 100 grams of fresh Apricot there is: 17 mg of Calcium, 12 mg Magnesium, 0.5 mg of Iron 250 mg of Potassium, 7 mg vitamin C, 27 mg of provitamin A.