Here's one of K's favourite jams - a French Apricot Jam - French, as we used some very delicious French apricots for this :) K. used 400 grams of caster sugar per 1 kg of fruit, and slowly cooked the jam until desired thickness:
And here's an Estonian Sour Cherry Preserve, using 400 grams of jam sugar per 1 kg of stoned cherries:
Estonian recipes:
Ilus oranž aprikoosimoos
Kirsimoos moosisuhkruga
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