Apricots are the most beautiful creation of nature. Fragrant, tender, incredibly tasty, beautiful and very healthy. These fruits are rich in carotene, and depending on its amount, they have a color from pale yellow to bright orange. Useful properties are retained not only by fresh, but also properly dried fruits, we know dried apricots and apricots, and in Central Asia they also use the name kaisa.
It is customary to drink tea with dried fruits, to cook compotes from them. Now it is not difficult to buy them at any time of the year. Also sold in the store apricot juice, but you can also find compote. But what you can't buy in the store is homemade fragrant jam.
Such a delicious delicacy must be prepared on your own, and then in winter you can completely do without store-bought sweets. A sweet delicacy of apricots turns out to be one of the most delicious dishes in this category. And the options for its preparation simply do not count. Each hostess has her own signature recipe cooking.
When we lived in Central Asia, in every house you could try something different apricot jam, and almost all of them were just real masterpieces.
This jam differs from others in that it is practically not boiled. The fruits are simply poured each time with hot syrup.
We will need:
- apricots - 1 kg
- sugar - 1 kg
- water - 200 ml
Cooking:
For this type of preparation, ripe, but tough varieties of apricots should be taken. It is better that the fruits are not too large. In this case, it will not boil soft, but it will turn out in the form of neat beautiful slices. This is if you cut the fruit into 4 parts. Or halves, if you cut it into two parts.
It is also important that the stone easily leaves the fruit, as we will get it.
1. Wash and dry apricots. Then cut in the area of the beards into two equal parts. If the fruits are not very large, then you can leave it like that. And if they are large, then you can cut them into 4 parts.
Personally, I like it better when they are cut in half.
Put the apricots in a basin, in which we will continue to cook our delicious treat.
2. Apricot jam is prepared both with and without syrup. This recipe provides for the first option, so we will also prepare the syrup. But we will try to take the minimum amount of water for this. In the process of insisting, they will already secrete juice themselves, and it turns out that we will cook them practically in own juice.
They will turn out a beautiful amber color and with a wonderful natural smell.
To make syrup, add sugar and water to a saucepan. Stir to absorb as much water as possible. Then put on a slow fire. The sugar will begin to melt, and our task is to ensure that it does not burn. To do this, you need to constantly stir it, preferably with a wooden spatula or spoon.
And be sure to mix, hooking the mass from the bottom. Especially you need to monitor the syrup while it is still warm. This is the most important time. If the sugar burns even minimally, then the syrup will have to be prepared from the very beginning.
3. Thus, bring the syrup to a boil. Let simmer for 5 minutes, stirring occasionally. Make sure all the sugar has completely dissolved.
4. Pour the prepared fruits with syrup. Slightly "buy" them in it, gently lowering them down with a spatula. Then cover with a napkin and leave for 24 hours to soak in the juice.
During this time, the fruits will not only be saturated with juice, but also release it themselves. At the same time, the amount of liquid will increase, and the syrup itself will acquire a beautiful amber hue.
If several halves got into it, then catch them and send them back.
6. Put the syrup on the fire, bring it to a boil and cook for 5 minutes.
At this stage, you usually need to look at how much syrup you have formed in general. If there is too much of it, and the jam may turn out to be too liquid, you can boil the syrup to the desired state. This may take 10 or 15 minutes, sometimes even more.
But if they took hard fruits, as was agreed at the beginning, then they will not give much juice, and in this case it will be enough to warm the syrup for only 5 minutes, this is shown by practice. In this case, the finished product will turn out just the right consistency.
7. Pour the halves with hot syrup again, and again “buy” them a little in the syrup, gently lowering them into it with a spatula. Then cover with a towel and leave to cool for 24 hours.
The syrup will become even more saturated and beautiful in color. When cooled, it will resemble light honey.
8. In a day we will heat the contents for the last time. And by this time we should have jars and lids ready. To do this, you can use jars with screw-on metal lids. They will need to be sterilized and dried completely. That is, it is desirable to do this in advance. Sterilize and place upside down. In about half a day, they will dry naturally.
9. Excellent! Our jars and lids are ready and waiting to be filled. But to do this, the contents once again need to be warmed up and allowed to sweat a little. This time along with all the content.
There is no need to drain the syrup. We put everything on fire together. First, bring to a boil over medium heat, slightly “bathing” the halves, while trying not to crush them, treat them very delicately. We remove the foam.
10. As it boils, heat for another 5 minutes. Then turn off the fire and immediately spread the contents into jars. There is no need to let him cool down. This will replace us with sterilization.
11. Immediately tighten the lids tightly. Turn over, put them on the lid and cover with a towel. Leave until completely cool. If you close the jars very tightly, then they will be hot for another 10-12 hours, and then warm. During this period, the sterilization process will continue.
12. Then turn the jars over to their usual position and leave in a dark and cool place for storage.
I want to note one more nuance. If for some reason there is a lot of syrup, then try to fill the jars with the amount of syrup that you want to have. The less syrup, the thicker the jam, everyone knows this.
And just pour the remaining syrup into a jar of a suitable size and also close the lid. It will be very good to coat cake layers with this syrup, or use it for serving or.
That's basically the whole recipe. The product on it will turn out with almost whole halves or quarters, it will not be in the form of jam or confiture. In addition, it will completely retain the smell and taste. fresh apricots. That is what we were striving for.
Video on how to make thick jam from hard or unripe apricots
This recipe is one of my favorites in my collection. I've been using it for a very long time and it has never let me down. The advantage of this method is that here you can adjust the quality of the syrup density. At the same time, the fruits remain undigested, and most importantly, they are also whole, not boiled.
I like to cook such a treat thick, with a lot of amber halves and a small amount of syrup.
This method is also good if you need to cook a delicacy from unripe apricots. The method of cooking is such that the syrup penetrates deep into the pulp and even sour fruits are very tasty.
Try to cook such a fragrant delicacy first from a kilogram of fruit, taste it, admire the amber color. And I am sure that you will want to prepare as many of these treats for the winter as possible.
Jam for the winter from halves of apricots
And if you have nowhere to store supplies, except in the refrigerator, then in order not to do this, you can prepare a blank, and even sterilize it in jars. It will not take much time, but it will allow you to store jam in the house, for example, under the bed.
We will need:
- apricots - 1 kg
- sugar - 1 kg
- water - 200 ml
Cooking:
As in the previous recipe, we will also need hard apricots in this one. You can, of course, take soft ones, the jam will also be delicious, but in this case it will be more like confiture, or jam.
1. Wash the fruits and let the water drain. Then cut them along the groove into two halves and remove the bones.
2. Pour sugar into the pan and pour out the water, stir so that the sugar takes the water into itself. Then put the pan on a small fire and start melting the sugar. Stir often at first to prevent the sugar from burning and sticking to the bottom.
3. When it is completely melted, bring the mixture to a boil, remembering to stir it. Once it boils, heat for 5 minutes.
4. Put the apricots in a bowl or pan, preferably with a thick bottom, and pour them with the resulting syrup. "Buy" the fruits with a wooden spatula or spoon, gently lowering them into the syrup, while trying not to crush them. Then cover with a napkin or towel and leave to cool completely for 8-10 hours.
5. After the allotted time, put the basin on fire along with all the contents. Bring it to a boil and immediately turn it off, do not boil. Lightly “buy” fruits again. Then cover and leave for 8 hours.
Do this twice more, for a total of 3 times.
6. For the third time, bring to a boil again, heat for 3 minutes, turn off the loan and put it in sterilized jars. Cover with dry lids, but do not twist.
7. Put them in warm water and sterilize 0.5 liter jars- 10 minutes, liter - 15 minutes. Without opening the lid, so that air does not get into the jar, tighten the lids. You can twist with a special seaming machine, or you can simply use screw-on metal caps.
8. Turn the jars over and put them on the lids. Wrap tightly with a towel and leave in this form until completely cooled. Then turn over again and store in a dark place, such as a pantry or just under the bed.
Delicious fragrant jam for the winter is ready. It contains not only apricots, but also a piece of warmth, summer and your efforts.
Apricot jam "Five minutes"
This method is very popular, and is applicable, perhaps, to any fruits and berries from which we prepare such a delicacy. Not without it, and our today's fruit. We will prepare a “five-minute” from it.
And this method is popular because it is the fastest of all known. No need to boil the syrup, no need to insist the fruits for several days. That is, I would say that this is a recipe for those who value their time, but want to have a reserve in winter. Especially as tasty as jam!
We will need:
- apricots - 1 kg
- sugar - 1 kg
This is a standard bookmark for most of this kind of sweets, kilogram by kilogram. But there are people who are not very fond of sweets, and especially for them I want to say that the amount of sugar can be reduced. We have already cooked, and in, and in some recipes, we took 650-700 grams of sugar per kilogram of berries.
So in this case, you can take the same amount.
Cooking:
1. Fruits for cooking also take not very ripe. When pressed on them, they should be slightly springy, resilient and strong. It is from such fruits that our delicacy will turn out not boiled.
You can take not only a kilogram of apricots, but more. But try not to take more than 3 kilograms at a time. In this case, the fruits do not have time to warm up evenly, and it turns out that some pieces reach the desired state faster, others more slowly. Because of this, some slices remain intact, while others lose their shape.
2. Wash and dry apricots. Then cut each of them along the groove into two equal halves and remove the bone. If the fruits are large, cut them into 4 parts. If small, leave them in halves so that they do not boil too much during cooking.
3. Cover the slices with sugar, given what was said above. Shake the basin lightly, in which we have placed everything, and leave for 4 - 6 hours until the fruits release juice.
We do not add water in this recipe. We will cook in our own juice. This will result in a thicker and more viscous jam.
Cover with a towel or napkin.
4. After 4 hours, check how much fruit juice has been released. If it is enough so that the slices do not stick to the bottom during cooking, then you can start immediately and cook.
If the juice is still not enough, then you can shake the contents again and leave to infuse for another hour or two.
To check how much juice is in the container, you need to slightly tilt it.
5. When enough of it has appeared, put the basin along with the contents on a small fire to dissolve the sugar. When the warming starts, you can slightly move the sugar remaining at the bottom up, while trying not to crush the fruit.
6. More and more juice will appear. In order for the fruits to warm up evenly, you can occasionally stir them, gently moving the upper and lower layers. Thus, wait until the mass boils.
7. After boiling, warm up for 5 - 7 minutes, while removing the foam, and immediately pour into sterilized jars. Close the lids scalded in boiling water and twist.
8. Turn the jars over and put on the lid. Cover with a towel and wrap tightly. Leave until completely cool.
9. Store. Store in a dark cool place. Especially if not a lot of sugar was put in the jam.
Amber apricot treat with lemon wedges or halves
Jam in this performance is obtained in fact, as if amber. The fruits can be viewed in the light and admire their transparency. Of course, you will have to tinker with it a little, but the result will exceed all your even wildest expectations.
We will need:
- apricots - 1 kg
- sugar - 1.2 kg + 100 gr
- water - 2 liters
- lemon - 0.5 pcs (or food citric acid - 2 teaspoons)
Cooking:
A feature of this cooking method is that we will deal with it for two days. And each time for a very short time, but you will have to insist for 10 - 12 hours each time.
And so, let's get started:
1. Wash the apricots and cut them into two halves if they are not very large, and into four parts if they are large enough. It is best to use strong, almost ripe fruits. If they are already fully ripened, then when cooked they will not turn out to be whole pieces. They will boil and the product will turn out more like jam, or confiture.
We have another task today. We need to keep the shape of the fruits, nourish them sugar syrup, own juice and give them an amber appearance. Therefore, the fruits should be slightly unripe, elastic to the touch, but already have a characteristic yellow or yellow-orange color.
2. Boil two liters of water in a saucepan. When it boils, add 100 g of sugar and 1 tbsp. a spoonful of lemon juice, or citric acid. Any acid is a preservative, and in this case, sweet and sour syrup will play its role. He will conserve apricot slices, and with further manipulations with them, their shape will remain unchanged.
At the same time, it will soften the pulp and skin of the fruit, and it will be easier to soak in sugar syrup and its own juice, which ultimately will make it possible to give it an amber appearance.
3. Cook well cold water. It must be poured into a basin in a large enough volume to place a kilogram of cooked fruit there.
4. Put chopped apricots into boiling syrup. And immediately turn off the fire. Shake the pan lightly or rotate it from side to side so that the apricots do not stale. Gradually, the halves will begin to float, because air will begin to come out of them.
Shake and rotate the pan very carefully so as not to spill anything, especially on yourself.
5. Fruits should be kept in syrup for one minute. Then put them with a slotted spoon in cold water, and leave there for two minutes to quickly cool.
Then take them out and let them dry a little.
6. In the meantime, they are cooling, let's do the second syrup, in which we will actually cook our jam.
7. Prepare a basin or pan, it is better that it be with a thick bottom. In such a pan, heat is well kept and due to this, the heating of all components occurs evenly.
For a more even heating of the contents, it is best to use a divider. In this case, the heat from the fire will also be distributed evenly, which is undoubtedly much better for this cooking option.
Pour 1 cup of the syrup in which the apricots were boiled in the first stage into the pan. Then pour 1.2 kg of sugar into the syrup. Stir so that it dissolves quickly, and put on fire. The syrup should boil, and the sugar should completely dissolve.
8. After boiling, allow the syrup to boil for 3-4 minutes, then put the dried apricot halves into it. And so that they are all evenly covered with syrup, the contents again need to be shaken slightly.
But this must be done very carefully so as not to get burned. The syrup is very hot, besides, the sugar dissolved in it, if it comes into contact with the skin, can leave a severe burn.
9. Bring the syrup to a boil over medium heat and immediately reduce the heat to a minimum. Cook apricots for 15 minutes, with a minimum boil. The syrup should not boil in this case, but only gurgle slightly. This is clearly visible in the photo.
If you do not save the fruits, and the boil is more than enough, you will not be able to preserve their whole appearance.
10. After 15 minutes have passed, turn off the fire, and leave the apricots to cool under a towel for 10-12 hours, or overnight.
During this time, the contents will not only cool down, but also the fruits will be saturated with sugar and their own juice. They will, as it were, caramelize. And as you know, caramel is always transparent. So we will achieve the same transparency.
11. After 10 hours, put it on fire again, it is best to put it back on the divider and again bring the contents to a boil over medium heat. To sustain 15 minutes on very small fire practically without boiling, only with small bubbles.
And again we leave for 10 hours.
12. Then repeat the procedure again, we will have it third. As soon as 15 minutes of minimum boiling has passed, turn off the fire and allow the apricots to cool completely.
13. Then spread out in pre-prepared sterilized jars. They must be completely dry. Close with scalded and dried lids.
14. Store in a cool, dry place.
The jam turned out very nice. The fruits are translucent, strong, retaining their shape. They are a pleasure to look at. Why look at how tasty they are to eat, and how pleasant it is to treat your loved ones and guests with such a delicacy.
Prepare this option at least for a test. Only from 1 kg of apricots. Then you will cook it just like that.
How to cook apricot jam in a slow cooker
This recipe is for those who like to cook in a slow cooker in general, and jam in particular. It is very easy to cook it in it. And after watching the proposed video, you can see for yourself.
It's so fast, simple and easy. The product is thick, with a slight pleasant sourness. It's nice that even though it was cooked for a long time, the slices were preserved intact. You can eat it right away, or you can close it in sterilized jars and put it in storage for the winter.
To keep the color the same golden, it is better to store it in a dark place.
Thick apricot jam for the winter with nucleoli
To be honest, this is my favorite jam. And I cook it every year at least a few jars. And basically I like it precisely for the reason that it has a lot of nucleoli from fruits.
And although there is an opinion on this subject that the nucleoli are unhealthy due to the high content of hydrocyanic acid in them, I still like it. Maybe this hydrocyanic acid just doesn't work on me, or maybe the rumors are just too much exaggerated.
In my recipe, I add a large number of nucleoli. You can also add just a few of them.
It is believed that when adding 10 - 15 pieces to any apricot jam, on the contrary, this gives it a special taste and additional aroma. Therefore, you determine for yourself how many nuts you add.
You can use this information to prepare the above recipes.
As for the conversations, they mostly talk about harm, and the benefits are mentioned less often. And the benefits of nuts are undoubtedly there, and considerable. And maybe even it is more than harm.
Therefore, in this recipe, I will not write about the benefits and harms of these nuts. There are many articles written on this topic, and finding them on the Internet is not difficult.
But about the jam, I can say that it turns out not just tasty, but very tasty. Besides, well, how many nucleoli do you eat in it. From the strength of 10 pieces, how much hydrocyanic acid will be there?
In the recipe, I did not peel the skins from the nuts, you can peel it.
Instead of apricot kernels, almonds are also added. And with the use of walnuts, a surprisingly tasty "royal jam" is prepared. Someday I will also share his recipe.
I write a lot on a general topic, and someone will say “Closer to the point” and ask “Where is the recipe?” And the recipe has already been written in one of the previous articles, step by step, with photos, the whole process.
And if you feel that you want to try to cook such a delicious treat, just read it, or rather cook on it.
And in general, prepare an apricot treat according to any recipe, they are all delicious and worthy of attention.
By the way, you know that an apricot tree lives 150 - 200 years, of which 100 years it bears fruit perfectly. So, cook delicious food from its fruits. healthy treat and live long too. And be sure to be beautiful and happy!
Bon Appetit!
Apricot trees were developed in Southeast Asia and soon spread to many countries. This plant was especially popular in Armenia, which is probably why in Latin the apricot is called Prúnus armeniáca. There are about 20 varieties of this fruit in the world, the sweetest of which come from Central Asia and are called apricots. There are also wild apricots growing in Moldova and the North Caucasus, they are called poles.
But no matter what particular type of apricot is discussed, it is worth mentioning the extraordinary value of this product. It contains a lot of vitamin C, folic acid, carotene (provitamin A), tartaric acid, trace elements (potassium, magnesium, forfor, iron, iodine), flavonoids, sugars, tannins, pectin and much more. Apricots are very useful for vitamin deficiencies, anemia and cardiovascular diseases.
Unfortunately, all year round The Russian climate does not allow eating fresh apricots, but you can make jam from them, which will be no less tasty and healthy. For jam, depending on the recipe, you can use both ripe fruits and slightly unripe ones. You can cook it only from apricots, or you can combine different fruits. The texture of the finished delicacy can also be different, in addition to traditional jam, it can be jams or marmalades.
Apricot jam - preparing dishes
Enamelware is required for cooking. Its volume is selected at the rate of approximately 1.5 liters per 1 kg of fresh fruits. It is better if the pan is wide and low, then it will be easier to stir the jam during cooking. Used to store jam glass jars which should be sterilized first. To do this, pre-washed jars are placed in a large container of water and boiled for several minutes. To get jars out of boiling water and not burn yourself, it is better to stock up on special tongs. The size of the container is determined by the appetites of your household. It is better not to store an open jar for a long time, that is, the less jam you can eat in a couple of days, the smaller the container should be. As for the lids, you can use metal on the screw, glass, plastic, or you can simply close the jar with parchment and tie it with twine.
Apricot jam - fruit preparation
For jam, you can use any variety of apricots, including semi-wild perches. Overripe fruits should not be used. Apricots are boiled either as a whole or in the form of halves, after separating the bones. Some housewives only slightly incise the fruit so that after removing the stone, the fruit is almost whole. This mainly depends on the size of the fruit and individual preferences. Sometimes kernels extracted from the seeds are put in the jam, but you need to be careful with such recipes, because sometimes the kernels can cause unpleasant consequences, up to poisoning.
Apricot jam (option 1)
For the preparation of such a jam, it is better to use slightly unripe fruits. They should be thoroughly washed, dried on a towel, freed from stones and put in an enameled container. Next, a syrup is prepared from sugar and water in a ratio of 4: 1 (that is, 800 g of sugar is required for 200 ml of water). Sugar is poured with water in a separate saucepan, and with continuous stirring, the resulting mixture is brought to a boil. Next, prepared apricots are poured with syrup at the rate of 1 liter per 1 kg of fruit. After that, the container should be covered with a towel and left in a cool place for 10-12 hours (for example, overnight). Then the syrup is poured into a saucepan, brought to a boil again, poured over the fruit and again left for the same time. The process should be repeated 3-4 times, then the fruit in the finished jam will remain whole and appetizing in appearance. After all this, the jam is put on a slow fire and boiled for 35-40 minutes. Then it is poured into prepared jars, tightly closed with lids and placed in a cool place.
Apricot jam (option 2)
For those who do not have time to repeatedly manipulate the syrup, there is another recipe. Apricots should be washed, dried and pitted. Next, they need to be covered with sugar in the ratio of 1 kg of sand per 1 kg of fruit. It is necessary to wait until the fruits give juice, which completely covers them. After that, the container is placed on a slow fire, and the jam is brought to a boil with constant stirring. As soon as the contents of the pan boil, it is removed from the heat and cooled to room temperature. After that, bring to a boil again, repeating this procedure 2-3 times. This also contributes to a better preservation of the fruit in the finished jam.
Apricot jam with oranges
For those who love a pleasant sourness in dishes, a recipe for apricot jam with oranges is suitable. For this dish you will need 1 kg of oranges and 2 kg of sugar per 4 kg of apricots. Oranges should be cut into half rings, and apricots should be divided into halves, removing the seeds. Next, the fruit is laid out in an enamel bowl and covered with sugar. After 2-3 hours, put the dishes on a slow fire and bring to a boil. Cool down and repeat the process. Then spread in jars, close tightly and put in a cool place.
Apricot jam
For this dish, you need to take very ripe fruits, wash them, dry them, separate the bones and pass through a meat grinder. You can also grind in a mixer, blender or food processor. Next, the resulting puree should be mixed with sugar at the rate of 0.5 kg of sugar per 1 kg of fruit. Cook jam over high heat with constant vigorous stirring for 12-15 minutes. They are laid out in jars hot, wrapped warmly and kept until completely cooled. Store the finished jam in a cool place.
Tip 1. For jam with seeds, only large-sized fruits with nucleoli that have a pleasant sweet taste. If the nucleolus is bitter or sour, it is not recommended to use it.
Tip 2. In order for the apricot to remain whole, the stone can be removed not by cutting the fruit, but simply by pushing it out with a wooden stick. An indispensable condition for such a decision is that the apricot must be very ripe.
Tip 3. For better preservation, you can add a little citric acid to the jam (about ½ teaspoon per 2 kg of jam).
delicious homemade jam will help you solve many problems. It goes well with tea. The delicacy can be used for filling pies, cakes, various buns. And how unique will ice cream be if you add a few spoons of amber dessert to it!
The choice of ingredients and features of cooking
Apricot jam has an amazing taste. But this is not the only advantage of the dish. It can be safely called a treasure trove useful substances. Apricot contains vitamins A, B, E, C, H, PP. In addition, it contains many essential macronutrients (potassium, magnesium, phosphorus, calcium) and microelements (iodine, iron, zinc).
Despite the fact that during heat treatment some of the nutrients are lost, apricot jam still retains many vitamins and minerals that a person needs.
5 rules for a delicious dessert
It is not difficult to prepare an amber delicacy. In order for the jam to succeed, it is necessary to take into account only a few important recommendations. Professional chefs recommend following five points.
- Fruit selection. The recipe for apricot jam begins with the selection of the main ingredient - the taste of the future delicacy depends on this. For jam, it is recommended to take small bright orange apricots. They must be mature. If you come across overripe fruits, then it is better to make jam or jam from them.
- Special utensils. Jam is prepared in copper or tinned basins. If there are none, then you can use a stainless pan. It is undesirable to cook a delicacy in enameled or aluminum dishes. Give preference to wide containers. In them, the dish cooks more evenly and quickly.
- Shake mixing. Avoid stirring with a spoon or spatula when cooking jam. This injures the fruit. As a result, you will get apricot porridge. To stir the jam, shake the pan occasionally.
- With or without bone. Jam can be made from apricot slices or whole fruits. In any case, it is better to get rid of the bones. To do this, you can make a small incision on the apricot and carefully remove the stone. You can push it out of the fetus with a pencil or a regular hairpin.
- Jam readiness. In the finished delicacy, apricots become transparent, acquire a soft-elastic texture. The syrup should thicken and absorb a bright orange pigment.
To save the jam, which has suddenly fermented, it is necessary to digest it. The fermentation process provokes a lack of sugar. Therefore, noticing unpleasant signs, open the preservation, add sugar and digest it. Then roll up again.
apricot jam recipe
You can cook "summer in a jar" different ways. The choice of apricot jam recipe for the winter depends on personal preferences and ingredients. If you come across small apricots, then you can easily cook them whole. With large fruits, it is better to do otherwise - divide into slices, and then cut into pieces.
The delicacy can be supplemented with various additives. Apricots especially benefit from a combination with vanilla or cinnamon. Piquancy will bring a small piece of ginger root. If you pour in a couple of tablespoons of orange or lemon juice, then the delicacy will acquire a fresh aroma. And by adding a few tablespoons of alcohol (vodka or cognac), you will significantly increase the shelf life of the workpiece.
From whole fruits
Peculiarities . This is one of the most simple recipes. It involves the preparation of apricot jam with pits. It's lightweight and quick recipe, but such conservation can be dangerous. Any preparations in which the bones have not been removed should be eaten within 10-12 months. If they are stored for more than a year, then the bone begins to release harmful toxins.
Compound:
- apricots - 1.2 kg;
- water - 0.45 ml;
- citric acid - 5 g;
- sugar - 1.75 kg.
How to cook
- Dry the washed fruits on a paper towel.
- Pour water into a saucepan, boil it.
- Carefully place the fruit into the boiling liquid.
- Boil the product for three minutes.
- Remove the apricots and immediately dip them in ice water for a minute.
- Transfer fruit to a colander and let excess water drain.
- Arm yourself with a toothpick and prick the whole fruit in several places to ensure even soaking of the syrup.
- In a basin for future jam, boil the syrup from water and sugar.
- Put fruit in a sweet base, add citric acid.
- Bring the mixture to a boil.
- Boil the apricots for a whole three to five minutes, trying not to injure them, periodically removing the foam.
- Remove the saucepan from the fire.
- Allow the workpiece to cool completely (approximately eight hours).
- Repeat the simmer again for a few minutes.
- Let the dish brew for eight hours.
- After a while, boil the delicacy a third time.
- As a rule, after the third cooking, the dish is completely ready and rolled up in jars.
- If the jam is not yet completely ready, then carry out the fourth cooking by analogy, after which preserve the delicacy.
This recipe will come in handy if you want to make delicious walnut jam. The technology is very simple. From whole fruits, carefully, without damaging the structure, remove the stone. Insert a walnut kernel in its place. In all other respects, the recipe remains the same.
Slices
Peculiarities . If you decide to cook a pitted delicacy, then pay attention to delicious apricot jam slices. You can add any spices or nuts if you like.
Compound:
- fresh fruit - 1 kg;
- sugar - 1 kg.
How to cook
- Wash the apricots, cut them in half, remove the pit.
- Put the resulting raw materials into a saucepan.
- Sprinkle fruit with sugar.
- Shake the container a few times so that the sugar reaches the bottom rows.
- Leave the workpiece for eight to ten hours to let the juice flow.
- Boil the mass and turn off the fire.
- Leave the jam to cool.
- Repeat the boiling-cooling procedure two or three more times.
- To keep the slices beautiful, do not mix the workpiece.
- After the last boil, put the jam in jars and close the lids.
Do not rush to throw away fruit pits. Break them open with a hammer. The resulting nucleoli are able to give the jam a special zest. To make a delicacy with apricot kernels, add them to the jam before the last boil.
"Five Minute"
Peculiarities . This jam, as its name "Five Minute" says, is cooked for five minutes. The recipe is suitable for those who have very little free time for canning, but really want to cook a fragrant treat.
Compound:
- apricots - 1 kg;
- sugar - 300 g.
How to cook
- Remove pits from apricots.
- Place fruit halves in a bowl.
- Sprinkle raw materials with sugar.
- Wait for the fruit to release juice (approximately 10-12 hours).
- Move the pan to the fire, boil.
- From the moment of boiling, boil the delicacy for five minutes, periodically shaking or stirring with a wooden spatula.
- Decompose immediately amber jam in banks, roll them up.
plus plums
Peculiarities . Apricots go well with different fruits. One of the most successful combinations is plum and apricot jam. It has a pleasant taste, delicate aroma and rich color. The following recipe will help you properly prepare apricot jam with plums.
Compound:
- apricots - 1.5 kg;
- plums - 1.5 kg;
- sugar - 2.2 kg;
- water - 750 ml.
How to cook
- Cut plums and apricots in half, remove pits.
- Put the raw material in a saucepan.
- Pour sugar into the water, boil the syrup.
- Pour fruit with sweet liquid.
- Infuse the workpiece for approximately six to eight hours.
- Drain the syrup, boil and pour over the softened fruit again.
- Such fillings must be repeated two or three times.
- For the last time, put the fruit in syrup on the fire and boil the jam for half an hour over low heat.
- Put the hot mass in jars, roll up for the winter.
with cherry
Peculiarities . Another find for conservation fans is a recipe for pitted apricot and cherry jam. The berry will provide the delicacy with a beautiful reddish tint, give a slight sourness and enhance the aroma of summer. Sweet lovers can add more sugar.
Compound:
- apricots - 1.5 kg;
- cherries - 1 kg;
- sugar - 1.5 kg.
How to cook
- Remove pits from cherries and apricots.
- Put fruits and berries in a saucepan.
- Sprinkle aromatic raw materials with sugar and shake the container well.
- Wait for the juice to appear.
- Now put the pot on the fire.
- Boil the workpiece over low heat for 30 minutes, occasionally stirring or shaking the pan.
- Be sure to remove the foam.
- Arrange the finished delicacy in jars, roll up for the winter.
with pumpkin
Peculiarities . Sweet orange pumpkin can give any delicacy a magical aroma and taste. Apricot jam is no exception. Surprisingly, the pumpkin itself ready dish absolutely not felt.
Compound:
- orange pumpkin - 800 g;
- apricots - 1 kg;
- cinnamon - one stick;
- sugar - 320 g;
- lemon - one;
- star anise - one asterisk;
- water - one and a half glasses;
- almonds (optional) - a handful;
- gelfix - 40 g.
How to cook
- Divide apricots into slices, cut them into small pieces.
- Chop the pumpkin pulp to match the fruit.
- Rinse the lemon thoroughly, cut it into pieces along with the zest.
- Connect the blanks.
- In a separate saucepan, boil the syrup from water and sugar.
- Pour hot syrup over fruit and vegetable preparation.
- Add cinnamon, star anise.
- Sprinkle in almonds if desired.
- Cook the delicacy over low heat for about 30 minutes, remembering to stir.
- In a cup, mix gelfix with a tablespoon of sugar.
- Pour the resulting mixture into the jam, mix.
- Boil the mass for a couple more minutes, and then roll it up for the winter.
If you do not want to wait for winter and decide to try the delicacy earlier, then remember one feature. This dish must be infused in the refrigerator for one week. Only after that, pumpkin-apricot jam will fully acquire its real taste.
with apples
Peculiarities. You can cook apricot jam with the addition of apples. A cinnamon stick allows you to enhance the aroma of the dish. if you love savory flavors with sourness, then prepare a delicacy with the addition of citrus fruits.
Compound:
- apricots - 1 kg;
- apples (sweet varieties) - 1 kg;
- orange - one;
- lemon - one;
- sugar - 1.6 kg;
- water - 250 ml.
How to cook
- Slice apples and apricots.
- Connect fruits.
- Carefully wash the orange and lemon.
- Chop the citruses together with the zest.
- Place all ingredients in one bowl.
- Sprinkle with sugar.
- Pour in some water and put the mixture to simmer on the fire.
- Stir the mixture periodically.
- Boil the jam for 30-40 minutes.
- If you want to get jam, then beat the mixture with a blender.
- Arrange in banks and roll up.
Jam with the addition of zucchini
Peculiarities . For this dish, the basis is not only apricots, but also zucchini. It is better to take overripe fruits and young vegetables. Zucchini by nature does not have a pronounced taste, so it does not violate the apricot aroma. cook delicious preparation the following recipe for jam from apricots and zucchini will help.
Compound:
- zucchini - 1 kg;
- apricots - 0.8-1 kg;
- sugar - 1.7 kg;
- water - 1 l;
- lemon - two citrus.
How to cook
- Divide fresh apricots in half, remove the pit.
- Put the fruits in a saucepan, splash some water.
- Simmer the apricots over low heat until they are completely softened.
- Peel the zucchini, remove large seeds, cut into pieces.
- Boil the vegetables in a small amount of water until softened.
- Turn the zucchini into a puree.
- Combine apricot mass with zucchini.
- Squeeze the juice from the lemon and grate the zest.
- Pour the juice into the jam, add the zest, sugar.
- Boil the mass.
- Boil the jam over high heat for 15 minutes, with constant stirring.
- Sort by banks.
Multicooker jam
Peculiarities . From overripe apricots, you can cook not only jam. Juicy appetizing fruits can be the basis for making jam. Such a dish is easy to cook on the stove, but if you have a slow cooker, then you can successfully facilitate the cooking process. To cook apricot jam for the winter, use the following recipe.
Compound:
- apricots - 1 kg;
- sugar - 500 g;
- water - 0.5 l.
How to cook
- Wash apricots, cut in half, remove pits.
- Fold the raw materials into the bowl of the multicooker.
- Pour in water.
- Set the "multi-cook" mode and the temperature to 160 ºС.
- Simmer the fruits for 20 minutes.
- Grind the softened fruit through a sieve.
- Mix puree with sugar.
- Put it in the bowl of the multicooker.
- In the previous mode, at a temperature of 120 ºС, boil the jam for one hour.
- Then put the fruit puree in jars and roll up for the winter.
Delicacy from the oven
Peculiarities . appetizing dish can be cooked in the oven. Its taste is in no way inferior to a delicacy cooked on the stove. A big plus of this jam is the lack of constant mixing.
Compound:
- sugar - 1 kg;
- apricots - 1 kg;
- balsamic vinegar - a quarter cup.
How to cook
- Remove pits from apricots.
- Place them in a deep pan.
- Sprinkle sugar on top of the fruit preparation and pour vinegar over it.
- Gently mix the mass.
- Since the jam is prepared without water, it is necessary to wait until the fruits release the juice.
- Preheat the oven to 180 ºС.
- Place a tray with fruit in it.
- Don't allow too much bubbling during the boil.
- Simmer the delicacy for about one to two hours, stirring it occasionally.
- Arrange the finished dish in jars and roll up.
Without cooking
Peculiarities . You can make delicious jam for the winter without cooking. It is recommended to store such a delicacy in the freezer or in the refrigerator. But if you want to roll it up in jars, then a 20-30 minute sterilization will be required.
Compound:
- apricots - 2 kg;
- lemon - one;
- oranges - two;
- sugar - 3 kg.
How to cook
- Divide the fruits, remove the seeds.
- Wash the citruses thoroughly.
- Dip them in water and boil in water for one to two minutes to get rid of excess bitterness.
- Cut the lemon and oranges into slices, remove all the seeds.
- Put fruits and citrus fruits in a blender and carefully grind the whole mass.
- mix fragrant puree with sugar.
- Transfer the jam to containers (for storage in the freezer) or jars (for subsequent sterilization).
Sometimes pitted apricot jam can be candied. Such a product is not very pleasant to use, because crystals constantly crunch on the teeth. To fix the problem, place the opened can on water bath. The jam will heat up and the sugar will dissolve. And to prevent the problem of sugaring, chefs recommend adding a little citric acid to the dish during cooking.
With a low carbohydrate content and no cholesterol, apricots provide the body with potassium and magnesium. These substances are especially necessary for the work of the heart. The high content of beta-carotene in apricots, which is evidenced by the bright sunny color of the berries, helps to strengthen the immune system and creates a good mood.
Vitamin E and coumarin are found in the kernels of berries, so do not rush to throw away the seeds. In a small amount, berries also contain other minerals, organic acids and vitamins, but already these beneficial properties of apricot are enough to think about how to make apricot jam for the winter in order to provide yourself and loved ones with a useful product.
Delicious jam will help preserve the gifts of nature for the whole winter. True, when sugar is added, the caloric content of the berries will increase, but there is good news: in the process of cooking apricot jam, vitamins A and E are not destroyed at all, like potassium, calcium, magnesium, iron and other minerals.
The content of the article:
So let's make jam! No one will refuse such a delicacy in winter, but now we’ll think about how to reduce the amount of sugar in apricot jam.
Basic technological principles for making apricot jam
something about useful properties berries are already known. Now is the time to think about saving other useful substances. To reduce the loss of other vitamins contained in apricots, you need to minimize the heat treatment time.
Unfortunately, this principle will not help to "save" vitamin C, because it begins to break down already in the process of preparing berries, when dividing into slices and removing seeds. Each subsequent heating process only increases the losses.
In this regard, five-minute jams are not the most valuable dessert, like the one that our grandmothers traditionally cooked, by languishing on fire for many hours. We ask the eternal question, what to do?
Methods for making jam
There are several interesting points that are useful to remember in order to apply useful knowledge when choosing a recipe and a method for making jam:
- Jam with a stone reduces the loss of vitamin C, since after washing the berries do not need to be cut into slices. Although, when cooking, most of the vitamin will still evaporate with steam. Such a jam, of course, makes it difficult to prepare other desserts, since the bones will have to be removed from the syrup in order to use the product as a pie filling. But otherwise, pitted jam even has some advantages:
- the bones contain valuable amino acids, oils, enzymes, which, during cooking and storage, will pass into the finished product;
- whole berries will release as much juice when cooked as there are holes in them with a toothpick. That is, by reducing the amount of juice that stands out from the halves of the berries in a much larger volume, you can reduce the concentration of sugar. The juice remaining inside the whole berries will retain their shape, and during the cooking process it will undergo a long pasteurization, which will ensure the long-term preservation of the jam;
- in the midst of seasonal harvesting, housewives do not always have enough time to get every bone from several kilograms of apricots. Apricot jam with a stone - saving time, which many modern women will appreciate;
- Finally, a light almond aroma, formed due to the content of glycosides, will only enrich the taste of the jam.
- Reducing the cooking time while increasing the amount of sugar is a method that has both disadvantages and advantages. A high concentration of sugar makes it possible to obtain a thick syrup as a result of boiling, reduce the heat treatment time and increase the shelf life of the workpiece. But sugar reduces the value of the vitamin product, increasing the carbohydrate content in the jam. How to make pitted apricot jam without adding sugar? In this case, there are also several tricks:
- Apricot halves should be immediately dipped in syrup to reduce contact with air. In extreme cases, if the syrup is not ready, they can be rolled in sugar before being put in a bowl for cooking jam.
- Usually, to prevent the process of oxidation and loss of vitamin C, fruits and vegetables are dipped in an acidic aqueous solution. But in the case of jam, it is desirable to exclude water. Enterprising housewives use fruit tincture, strong liquor, rum or cognac, vodka or alcohol. You just need to dip the slices into the prepared alcohol liquid for a few seconds, and they will not oxidize and darken, microbes will not stick to them. Treatment of berries with alcohol leads to coagulation and compaction of the fiber of the fetus, which increases the turgor of berries. The cooking process is reduced due to the alcohol component of the syrup.
- Drying fruit allows you to reduce the amount of water in the intercellular space of berries, without losing the vitamin composition. Less water - reduces the amount of sugar needed for cooking thick syrup. Take this method to heart.
- In the end, to reduce the loss of vitamins and make excellent jam without much hassle, it is enough to use the "compote method". Cooking in this way is easy: place the prepared berries tightly in sterile jars, sprinkle with sugar, cover with lids and pasteurize until the sugar is completely dissolved. Actually, you get apricots in sugar, in their own clear juice, but it will be no less tasty and interesting.
Note!
In mature apricots, the sugar content reaches 25-27%, depending on the variety. The amount of water in mature fruits is up to 86%. For comparison: in dried apricots, water is 23-29%, despite the fact that the content of nutrients in dried fruits remains unchanged. This information can be used in the preparation of jam by adjusting the rate of sugar bookmarking.
The knowledge of modern housewives in the areas of biochemistry, nutrition technology and the preservation of the benefits of products has expanded markedly, compared with the experience of housewives who made jam in the last century. But this is not a reason to completely abandon old recipes apricot jam. Let them remain in culinary notebooks for a change, because their use lies in pleasure and in pleasant memories of childhood, when mothers and grandmothers cooked jam.
How more recipes used in harvesting, the tastier and more interesting the winter will be.
Apricot jam - grandmother's recipe
This recipe has a conditional name: grandmothers each have their own, so they had different apricot jam, despite the almost identical cooking technology. The main differences of grandmother's jam are golden brown color, slight sourness, with a caramel flavor, medium density.
jam by appearance more like jam in a semi-finished form. If you cook it on a fire on a hot summer day, it will absorb the unique aroma of a fire. Some grandmothers made a fire on the logs of fruit trees to make jam, threw spicy herbs into the fire. Real magic!
Ingredients:
- Sugar 1.4 kg
- Whole apricots 1 kg
Cooking:
- Sort apricots: try to select ripe berries for jam, but with dense pulp. The velvety surface of the fruit will have to be washed with a brush - be patient so that the cherished jars do not “shoot” with their lids at the pantry ceiling. Rinse thoroughly in running water.
- Arrange the washed apricots in a single layer on a baking sheet lined with parchment. Place in an oven preheated to 40-50°C. Leave the oven open. You can dry apricots in the fresh air, but then place them not in the sun, but in the shade, and be sure to cover them with gauze on top.
- If you want to make pitted jam, remove them as shown in the video below. If the bones do not interfere, then pierce each berry in several places with a toothpick.
- Pour the berries with sugar, cover the container, leave for 8-10 hours so that the juice stands out. It is better to remove the container in a cool place.
- Gently mix the contents of the jam bowl, place over medium heat. As soon as the jam begins to boil, remove the foam. After boiling, you need to reduce the temperature of the stove to a minimum level. Jam according to this recipe is cooked in one step, until a rich golden color. During the cooking process, stir it regularly with a wooden spatula so that it does not burn.
- Readiness is checked by a drop test: if the syrup does not spread on a saucer, then the jam is ready. Pack it hot in dry and heated jars.
If metal lids are used for canning, then tighten them, and turn the jars over and let them cool completely.
Attention!
- Do not use metal or aluminum kitchen tools to process berries, fruits and vegetables.
- Try not to crush the fruits when removing the seeds, carefully cut them, if necessary, with a knife. Ideal for such cases, a knife with a ceramic blade is suitable.
- Sort the unripe fruits, put them in a basket, cover them with paper and leave at room temperature for ripening. Use overripe berries to make jam, puree.
Apricot jam with thickener
If you come across a recipe for jam with gelatin on the Internet, then take note that gelatin significantly spoils the taste of fruit dishes, but this is not the worst! When heated above 40°C, the thickener of animal origin loses its gelling properties, because heating destroys collagen (animal protein).
For the preparation of jam, agar-agar is used (extract from seaweed) or pectin (peptides found in apple peels, citrus fruits, currants, and some other fruits). Naturally, the choice of the second option when cooking jam has no alternative.
The use of jam thickeners can significantly reduce the cooking process, preserve the beautiful appearance of berries, vitamins. Binding the liquid with seaweed or fruit extract from berries turns the juice into a thick and clear syrup in minutes.
Agar-agar and pectin do not lose their gelling properties when heated.
Ingredients:
- Pectin 10 gr.
- Apricot slices 800 gr.
- Sugar 350 gr.
- Water (or juice) 150 ml
Cooking:
- Mix 50 grams of sugar with pectin so that it does not curdle when added to a hot mass.
- Heat water or fruit juice in a jam pot. Add sugar. Heat and stir the syrup until the sugar is completely dissolved. Remove foam.
- Add the mixture of pectin and sugar to the boiling syrup. Don't be alarmed if clots appear immediately. Stir syrup until pectin dissolves.
- Dip prepared slices of fresh apricots into boiling syrup. The fruits should be slightly dried, without traces of water, so as not to burn yourself with hot syrup, which will begin to splash when drops of cold water enter.
- Boil the berries at a temperature not exceeding 100 ° C, no more than fifteen minutes.
- Pack the jam in dry, hot and sterile jars immediately, removing from the stove.
For variety or experimentation, use the best fruit combinations of apricot and peach or plum, ginger or orange. For flavor, try adding honey, vanilla, white wine, cardamom, black pepper.
Apricot jam with Amaretto
Apricot jam with a popular liqueur as a flavor enhancer not only sounds beautiful and intriguing - it is also an original way to make a dessert. Exquisite liquor requires no less attractive technology of preparation.
For those who are not familiar with the flaming technique, it is recommended to start mastering it outdoors, armed with all the necessary fire extinguishing attributes. Why is there such a risk? The jam is worth it!
Ingredients:
- Amaretto liqueur (or sweet apricot tincture) 200 ml
- Apricot slices 2 kg
- Sugar 1.5 kg
- Apple juice (or water) 700 ml
Cooking:
- Start by making syrup. In a saucepan with a thick bottom, preferably cast iron, pour sugar, pour it with juice, and heat with continuous stirring. Try to stir so that the syrup does not splatter on the sides of the dish, otherwise it will burn when the pan heats up. Boil the syrup to a drop test, on the smallest fire.
- If you boil the syrup in water, then add the juice of one lemon at the end of cooking so that the syrup does not become sugary when it cools.
- Put the prepared berries in a deep frying pan or in a saucepan, in one layer. If all the berries do not fit on the bottom at once, do this in two steps. Dry them in the oven to reduce the amount of water. The temperature in the oven is not more than 60 ° C. Leave the oven slightly ajar while heating the berries if it is not equipped with a fan.
- The most crucial moment: put all the berries in one container, heat those that were dried from the very beginning so that their temperature is at least 100 ° C. You can warm up on the stove in a deep non-stick dish. Pour room temperature liquor into a saucepan, immediately bring a burning long list or an ignited wooden skewer. If the liquor is real, then a fire will break out. At this moment, you can not stand close to the stove, there should not be flammable objects nearby.
- By the time the berries are burned by fire, the syrup in a deep saucepan should be heated to 100 ° C. When the alcohol burns out, immediately immerse the berries in boiling syrup. Stir over heat for five minutes, until boiling.
- Immediately transfer the jam to prepared jars, hot. close.
Optionally, put one star anise in each jar, or add cardamom, or fresh sprigs of lemon balm (pre-wash and dry slightly)
There is a wonderful tradition in Armenian cuisine: to get the pits from apricots and, instead of them, “stuff” the berries with walnuts. You can try other nuts: almonds, hazelnuts. If you didn’t have time to throw away the apricot kernels, remove the kernels from them, dry them in a hot pan, remove the skin, and fill the apricots with these kernels.
Nuclei apricot kernels are edible, even beneficial in moderation, as they contain coumarin and taste like almonds.
Attention! Zherdela is also an apricot, but its pits are poisonous. You can't eat them!
The astringent properties of nuts, combined with apricot berries, which have the opposite effect on digestion, are the perfect natural balance. The syrup, when nuts are added, quickly becomes thick, due to the content of protein and tannins in them, which bind the liquid.
Therefore, jam with nuts does not require long cooking.
First way
Ingredients:
- Nuts 300 g
- Water 300 ml
- Sugar 1.2 kg
- Pitted apricots 1 kg
- Lemon juice ½ pcs.
Cooking:
- Boil the syrup. Pour a glass of water into the pan, bring to a boil and gradually add sugar as it dissolves. Remove foam. Once the syrup is slightly golden, add the juice of half a lemon.
- Put apricot slices and peeled nut kernels into hot syrup. Choose nuts to taste - you can use several types.
- Bring the jam to a boil. Cover the pot, remove from the stove. Jam should be infused for 10-12 hours. You can leave for a day.
- Boil the next day for twenty minutes over low heat. Record the time from the moment of boiling.
- Pack hot jam in prepared jars.
Second way
For cooking, you will need the same ingredients as in the first case.
- Remove pits from whole berries by popping them out with a wooden stick. Watch the video to see how it's done.
- Place inside each berry halves or whole kernels of nuts: walnuts, almonds or others. Dry the nuts first, remove the integumentary shell.
- Immerse stuffed apricots in boiling syrup, mix gently. The syrup is prepared in the same way as for the first method.
- Cook over low heat for 25-30 minutes. Immediately transfer the berries to jars, fill with hot syrup and seal.
Apricot jam with dried apricots and orange
A recipe that you can use even in winter, because there is no such supermarket where dried apricots and oranges are not sold. There is no need to cook this jam in large quantities, when the dessert can be prepared at any time of the year, spending no more than twenty minutes on it. True, then, in order to fully enjoy the taste of jam, you will have to endure 2-3 days until all its flavors combine.
Ingredients:
- Dried apricots 300 g
- Oranges 2 pcs.
- Water 100 ml
- Sugar 200 gr.
Cooking:
- Pour washed dried fruits with boiling water. Leave for about half an hour. Pour the infusion into a saucepan, and put the berries aside, temporarily.
- Remove zest from oranges. Squeeze out the juice from the pulp.
- Combine juice with water, heat with sugar. Reduce the syrup to half the volume.
- 10 minutes before the end of cooking, put dried fruits in the syrup, one minute - zest. Immediately transfer the jam to a jar, close tightly and let it brew.
In the same way, you can make jam in white dessert wine. Knowing the basic properties of berries and the principles of making jam, feel free to show culinary imagination.
How to easily remove the stone from apricots. Video tutorial:
This recipe was given to me by a friend. Before, I had no idea that walnuts can also be preserved for the winter along with apricots. This jam goes well with tea and sandwiches. butter.
Walnuts in apricot jam are so delicious that I first choose all the nuts from the jar, and then proceed to eat the jam itself. Therefore, I select the components according to the principle "the more nuts, the better."
Here is a list of the minimum number of ingredients:
- 1 kg apricot (pitted)
- 300g peeled walnuts(or 1 kg unshelled)
- 600g sugar
I made jam for 8 kg of apricot. I give a photo of the ingredients "in miniature".
Cooking time: 4-5 hours (excluding breaks in cooking - 2-3 days)
Difficulty: medium
I remove the pits from the apricot. This time I was lucky - the bone was easily separated.
I sprinkle fruit with sugar.
I mix. I leave for a few hours so that the apricots release juice. This time I left it overnight.
Bring to a boil over low heat and simmer for 10-15 minutes. I let it sit for a few hours. Bring it back to a boil and simmer for a bit.
And for the third time I repeat this procedure. The fruits were slightly greenish, with dense pulp, so without much effort the apricot halves remained intact and did not boil.
I shell the required amount of nuts.
Thus, I destroy all my last year's stocks of nuts, preparing the pantry for a new harvest.
I break very large pieces of kernels in half.
I bring the jam to a boil for the fourth time and pour in the kernels of the nuts.
I mix. This is the last brew.
Jam boils for 20 minutes along with nuts.
I pour hot into pre-sterilized jars and cork. The jam must still be infused so that the walnuts are well saturated with apricot syrup.
So you have to look forward to winter or look for another excuse to enjoy such an amazing dessert.
Apricot jam with kiwi
This is the most unusual recipe preparation of apricot jam, which has an original and very pleasant taste.
Compound:
- 450 grams of kiwi,
- 1.3 kilograms of apricot,
- 130 grams of brandy,
- gelatin,
- A few tablespoons of citric acid,
- 1.6 kilograms of sugar,
Cooking:
Kiwi and apricots need to be peeled and pitted. Cut the apricots and kiwi into small pieces of the same size, after which the fruits need to be covered with sugar so that they are completely covered with it, add a little citric acid and put them on the fire to cook. Bring the mixture to a full boil and cook the jam for another ten minutes, stirring the jam all the time. Dissolve some gelatin in water and pour into jam, and bring to a boil once more. When the apricot jam is completely ready, it must be removed from the stove, add brandy, mix everything and arrange in pre-prepared jars.
The easiest to prepare apricot jam recipe
which is given below, does not require special skills and knowledge.
To prepare it you will need:
- 1 kg of ripe and juicy apricots;
- 1.4 kg of granulated sugar;
- 3 grams of citric acid;
- 0.5 l. water.
Fragrant apricots are thoroughly washed and punctured in several places with a wooden toothpick (or a wooden hairpin). Then the prepared fruits are sent for one minute in boiling water, after which they are quickly cooled. Apricots of small size can be cooked whole, large fruits - you will need to divide them in half along the groove in advance, removing the stone.
Apricots are poured with pre-prepared sugar syrup and boiled in several stages: fruits with stones - in 3-4 doses at intervals, without stones - in 2 doses.
During cooking, it is recommended to add citric acid to the jam, so that later the delicacy does not become candied and does not lose its taste.
Another popular recipe for apricot jam will require:
1 kg of ripe fruits;
- 1 kg of sugar;
- 0.5 teaspoon of citric acid.
Fragrant ripe apricots will need to be sorted out, washed thoroughly in running water, dried on a napkin, removed from them and divided into pieces along the groove. Then, on the bottom of the cooking utensils with wide and low sides, put the halves of the fruit upside down with cups, cover with sugar so that all the halves are filled with sugar. Next - lay another layer of apricots - and again cover with sugar. Do this until all the fruits are in the cooking pot. After finishing all the work, the dishes with apricots sprinkled with sugar must be left for a day.
Next, the container with apricots is sent to the fire and, gently stirring, dissolve the sugar remaining on the surface. The jam is brought to a boil over low heat, constantly removing the foam that has come out. About half an hour before removing the jam from the heat, add citric acid to it and mix well.
Unusual apricot jam with ginger, almonds and carrots
For this beautiful, unusual and very delicious jam you will need 100 grams of peeled and grated carrots, 600 grams of fresh apricots, 5 cm grated piece of ginger, 400 grams of powdered sugar, juice from one lemon, 50 grams of chopped almonds.
Put the grated carrots in a saucepan and pour 300 ml of water, bring to a boil, and then simmer until the carrots are soft. Cut the apricots in half, remove the pit and add to the boiled carrots. Cook everything together for about 5 more minutes, stirring occasionally. Add ginger, powdered sugar and lemon juice. Bring the jam to a boil and cook for another 10-15 minutes. Drop the almonds into the hot jam. Let it cool a little and put it in sterilized jars.
