"A woman was created for a man, not a man for a woman" - such a postulate ...
Apricot jam (fast)
Apricot jam
Quick apricot jam is my favorite. Apricots do not have time to boil too much and soak in sugar in 15 minutes of cooking.
They become tender, pliable and harden in thick apricot syrup with chunks of freshness and summer! And this is not an image, apricots in jam are really perceived as fresh, with a characteristic sourness and pleasant bitterness. In winter, when there are not enough vitamins, this juicy jam is just right, I ate it and, it seems, my health immediately increased!
There is little sugar in the recipe, the cooking period is short, so this apricot jam should be stored in the basement, cellar or refrigerator. If this is not possible, then for storage at room temperature, you can cook ordinary apricot jam with proportions of 1 kg of sugar per 1 kg of fruit, just add the juice and zest of 1 lemon (it will be tastier with this amount of sugar). Cook it, as usual, until the syrup thickens (30-40 minutes).
The proportions of apricot jam
- Apricots - 1 kg;
- Sugar - 300 g (you can 500).
Apricots
How to make apricot jam (fast)
- Rinse the apricots, divide into halves, discard the seeds. Cover with sugar, let stand to let the apricots start juicing. If there is no time, you can heat a bowl of jam over low heat, stirring constantly, the juice will flow quickly.
- How to boil - cook for 15 minutes. Stir, remove foam.
- Pack the jam into jars,. Store in a cool, dark place.
You can also add zest and juice of 1 lemon (for 1 kg of fruit) to this jam. It will be delicious. In Greece, citrus fruits are added to almost all jams. This gives sweets a new taste and aroma, very pleasantly shading and revealing the taste of many fruits. Lemon tastes better than orange as an additive to jam.
Peeled apricots I cooked right away, without waiting for the juice to release. Apricot foams are very tasty!
Good afternoon friends!
There are a lot of cooking recipes, and conditionally they can be divided into several types: whole, pitted; whole, pitted, with nucleoli; cut into slices, pitted; whole, pitted, stuffed with nucleoli inside.
Apricot, with these words childhood memories emerge. Pioneer camp in Central Asia, during the Soviet Union. I rested three shifts every year - all summer. The camp was located on several hectares of land. A lot of fruit trees grew on its territory. And also - huge beds of tea roses, their aroma in the windless evening was over the whole camp. He really wants to write a mind-blowing recipe for tea rose jam, but this will be the next time.
So, all children were allowed to pick fruits without breaking tree branches. Of all the fruits, preference was given to apricots, peaches, cherries and mulberries. They climbed the trees and stuffed big apricots about the size of a chicken egg into their bosoms. They broke them in half and enjoyed the fragrant and tender pulp. It seemed that there is nothing tastier in the world. All the bones were collected, then split into stones. The nucleoli were strung on a string and gorgeous tasty beads were obtained, which were later somehow not noticeably eaten. I still adore apricots in any form: fresh, dried, boiled.
Amber jam from halved apricots for the winter
Ingredients:
- apricots - 1 kg
- sugar - 600 grams
- water - 1 glass
- citric acid - 1/2 tsp
Preparation:
In order to cook real amber thick apricot jam, we need patience and time. Since we are going to cook pitted, we need to take such apricots, from which the pits can be easily separated.
We select dense, ripe and strong fruits. Wash thoroughly and neatly, lay on a towel and let them dry.
You can cook with whole fruits or cut them into wedges, depending on the recipe. Today we will cook in halves, so we cut the fruit in half, remove the stone. We put the prepared slices in a basin.
Boil the syrup in another container. Pour a glass of water into a bowl, add sugar and dissolve, stirring continuously. When the sugar dissolves, add fire and bring the syrup to a boil, then pour the apricots with it. Leave to soak for 12 hours.
Once the apricots and syrup have cooled down, pour the syrup back into the bowl. Bring it to a boil again, pour in the fruits and leave for 12 hours.
Thus, we poured the syrup three times, it's time to boil it completely. Put the cooled apricots over low heat, bring to a boil and simmer for 3 minutes. Stir while boiling, with extreme care, so as not to crush the fruits. You can slightly "sink" the fruit in the syrup with a spoon or shake the basin.
After the jam has boiled, set the basin aside until it cools completely, after which we bring it to a boil again. We carry out this procedure 2-3 times until the syrup thickens to the desired thickness. And the fruits in the finished syrup are distributed evenly and become transparent. In the last cooking, do not forget to add a little citric acid or lemon juice, this will save you from sugaring.
What's the beautiful! Each slice, like a piece of amber, pleases with a beautiful view and breathtaking taste.
Pour the finished jam into prepared sterilized jars and roll them up with boiled screw caps. We turn the cans upside down and wrap them with a blanket until they cool completely. Store in a cool, dark place.
If you do not have that much time for cooking, then it can be reduced. After three pouring with boiling syrup, put them on a small fire, bring to a boil and cook for 30-40 minutes, then pour into jars.
How to make apricot jam in a slow cooker
This recipe is for those housewives who like to cook quickly, easily and simply. The sweet treat turns out to be of a pleasant yellow color, thick and very, very tasty. Cooking time 30 minutes.
We need:
- apricot -1 kg
- sugar - 500 gr.
- water - 1/2 tbsp.
- lemon juice - 1 tbsp l.
Pitted Apricot Jam with Kernels - The Royal Recipe
Cooking a recipe with whole fruits stuffed with kernels or nuts inside is considered the height of the hostess's skill and virtuosity. Astringent taste, pleasant aroma and nucleoli, of which no matter how much luggage it always seems to be small, and which are always eaten first.
Ingredients:
- apricots - 2 kg
- sugar - 1.5 kg
- kernels or nuts - 300 gr.
- water - 2 - 3 tbsp.
- citric acid - 1 tsp
Preparation:
We choose ripe, but firm fruits. We rinse well, dry.
Next, remove the bone using a wooden skewer. We put a skewer to the place of attachment of the stalk, press on the bone and push it out from the other side, we try to less injure the integrity and pulp of the fruit.
To clean the nucleoli from the brown film, pour boiling water over them for 2-3 minutes, the films are easily removed.
When I get few nucleoli or if they taste bitter, I replace them with almonds.
As a "filling" you can use any nuts: walnuts, hazelnuts, cashews.
Boil the syrup in another container. Pour in water, pour in sugar and citric acid, dissolve, stirring continuously. When the sugar dissolves, add fire and bring the syrup to a boil, then pour the apricots with it, so that all the fruits are covered with syrup.
Leave to soak for 12 hours. During this time, they will soften and soak in syrup, and the bones will give off their taste and aroma.
The retention of the shape of the fruit depends on the cooking method. It must be carried out in stages so that the sugar penetrates into the fruit gradually.
Then we repeat the process twice. During the preparation of the jam, do not interfere with it, as the fruits may be damaged. You can slightly "sink" the fruit in the syrup with a spoon or shake the basin.
Foam, which will appear on the surface in large quantities, must be removed with a slotted spoon or spoon.
When the syrup becomes thick enough and viscous, and the fruits are translucent, we can assume that the jam is ready.
Pour boiling into sterilized jars, roll up. We wrap it in a blanket and leave it to cool completely. Store in a cool, dark place.
You can store such jam for no more than a year, since the bones begin to produce poisonous hydrocyanic acid, which can cause poisoning
We have such a dessert made of apricots only live up to the New Year.
Apricot jam "5 minutes"
Despite the simple cooking recipe, it turns out to be very tasty and healthy, since thanks to the minimum heat treatment, apricots retain a maximum of vitamins.
Ingredients:
- apricots - 2 kg
- sugar - 2 kg
Preparation:
Wash and dry the fruits. Cut along the groove into two halves and peel.
Put the halves of the fruits into the dishes in which we will cook the jam, cover with sugar.
Leave it overnight. The apricots gave juice, in which they will cook.
We put the dishes on a small fire, gently stir with a wooden spoon until the sugar is completely dissolved. After boiling, cook for 5 minutes. Pour boiling water into prepared sterilized jars, under the very neck and roll up the lids.
Turn the jars upside down, wrap them in a blanket and leave to cool completely. Store in a dark and cool cellar, no more than 1 year.
Delicious apricot jam with orange, coffee and nut flavors
We will need:
with orange flavor:
- apricot 1 kg
- orange 2 pcs.
- sugar 1 kg
with coffee flavor:
- apricot - 1 kg
- sugar - 500g
- ground coffee beans - 5 tbsp. l.
- instant coffee - 2 tsp
- vanilla sugar - 1 sachet
- lemon - 1 pc.
with nut flavor:
- apricot - 1 kg
- sugar - 600 gr.
- cinnamon - 2 sticks
- nutmeg - 1/3 tsp
- lemon - 1 pc.
- walnut - 200 gr.
Three new recipes for making apricots with different flavors. I assure you that the main experts, the children, will be happy.
If you liked the recipes, click "Class" and "Share". And you can leave your interesting suggestions in the comments.
This recipe was told to me by a friend. Previously, I had no idea that walnuts can also be canned for the winter along with apricots. This jam goes well with tea and butter sandwich.
The walnuts in the apricot jam are so delicious that I first select all the nuts from the jar and then start eating the jam itself. Therefore, I select the components according to the principle "the more nuts, the better."
Here is a list of the minimum amount of ingredients:
- 1 kg apricot (pitted)
- 300g shelled 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 cooking breaks - 2-3 days)
Difficulty: medium
I remove pits from apricots. This time I was lucky - the bone was easily separated.
I fill the fruit with sugar.
I stir it. I leave it for a few hours to let the apricots juice. This time I left it overnight.
Bring to a boil over low heat and boil for 10-15 minutes. I let it stand for a few hours. Bring to a boil again and boil a little.
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, not boiled.
I shell the required amount of nuts.
In this way, I destroy all of my last year's stock of nuts, preparing the pantry for the new harvest.
I break very large pieces of kernels in half.
I bring the jam to a boil for the fourth time and add the kernels.
I stir it. This is the last brew.
The jam boils for about 20 minutes along with the nuts.
I pour it hot into pre-sterilized jars and seal it. 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 for making apricot jam, which has an original and very pleasant taste.
Structure:
- 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,
Preparation:
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 one more time. When the apricot jam is completely ready, you need to remove it from the stove, add brandy, mix everything and put it 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 wood hairpin). Then the prepared fruits are sent to boiling water for one minute, after which they are quickly cooled. Small apricots are allowed to be cooked whole, large fruits - you will need to pre-divide in half along the groove, removing the stone.
Apricots are poured with pre-prepared sugar syrup and boiled in several stages: fruits with seeds - in 3-4 doses at intervals, without seeds - in 2 doses.
During cooking, it is recommended to add citric acid to the jam, so that later the delicacy does not become sugar-coated and does not lose its taste.
Another popular apricot jam recipe 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, rinsed thoroughly in running water, dried on a napkin, removed from seeds and divided into parts along the groove. Then, on the bottom of the cooking utensil with wide and low sides, put the halves of the fruit in cups upside down, cover with granulated sugar so that all the halves are filled with sugar. Next - put another layer of apricots - and again cover with sugar. Do this until all the fruits are in the cooking utensil. After the end of 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 tasty jam, you will need 100 grams of peeled and grated carrots, 600 grams of fresh apricots, a 5 cm piece of grated 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 pits and add to the boiled carrots. Cook everything together for about 5 minutes more, stirring occasionally. Add ginger, icing sugar and lemon juice. Bring the jam to a boil and cook for another 10-15 minutes. Place the almonds in the hot jam. Let it cool slightly and place in sterilized jars.
Apricot jam has a special place in our hearts and pantry shelves. It's so nice to open a jar of delicious, sweet, fragrant sun in winter. It is not difficult to prepare such a delicacy, but the result is a delicious dessert!
Apricot jam is a great option for a feast with pies and tea. It is so popular that almost every housewife knows how to cook it, and those who do not know how will quickly learn. The recipes I have collected have been personally checked - the jam turns out to be excellent and very fragrant.
I also suggest taking a look at the page where you will also find interesting recipes there.
Pitted Apricot Jam - Royal Recipe (with Walnuts)
The recipe is truly royal, because it is really not easy to prepare such a dessert, but believe in yourself, and you will succeed. A similar recipe can be prepared. He also tastes amazing.
Ingredients:
- apricots - 2 kg;
- granulated sugar - about 1 kg;
- walnut kernels;
- water;
It should be noted right away that the apricots should not be overripe, that is, of medium ripeness.
Preparation:
- The fruits need to be washed and dried, get rid of the seeds (make an incision and take out the core). Now, in the vacant place where there used to be a bone, we put the kernel of a walnut.
- We put the prepared berries in a saucepan.
- Now let's get to the syrup. Pour 600 ml (3 cups) of water into a separate saucepan and bring to a boil. Pour granulated sugar, stir until completely dissolved. The syrup is ready.
- In this mixture, carefully (!) Spread the fruit stuffed with nuts.
- In the still uncooled syrup with fruit, put 5 cherry leaves (black currant leaves can be used).
- Boil for about 5 minutes and turn it off, and then leave to infuse for 7 hours. Cover with a lid and let yourself be saturated with sweet syrup.
- Then we bring it to a boil again, turn off the gas, remove the foam and ... again leave it to soak for 7 hours. After the time has elapsed, cook again for 5 minutes, remove the leaves.
We lay out the jam in jars, roll it up, turn it over and wrap it until it cools completely. The jam is ready. Bon Appetit!
Quick jam from pitted apricots Pyatiminutka
Pitted apricot jam "Pyatiminutka" is prepared very quickly, as evidenced by the name. This recipe is a great tryout for novice housewives who are just getting used to the kitchen! Highly .
In the original recipe for 1 kg of apricots, you need to take one kilogram of sugar. But then the jam will turn out to be very sweet. I don't like this too much, although it will be cooked according to all the rules. I have half the sugar dose, i.e. for every kilogram of apricots I take 500 grams. The jam turns out to be fragrant, light and moderately sweet.
Ingredients:
- 3 kg of apricots;
- 1.5 kg of sugar.
Preparation:
1. Wash the fruits, dry them, extract the core from them. Cut the pulp into quarters and put it in a saucepan.
We take large apricots, since they make the jam tastier and more aromatic.
2. Add sugar and cover. Then we leave for 3 hours so that the apricots have time to give juice.
3. In the meantime, let's sterilize the cans. You can do this in any convenient way, but for this we use the oven.
We wash the cans thoroughly and send them to the cold (!) Oven. We set the temperature to 120 degrees. After the temperature rises to these figures, we keep the cans for another 5 minutes. We look to make everything dry well, open the oven lid and let them cool down a little.
4. Fill the lids with boiling water and leave for 10 minutes.
5. Let's remember the jam again: sugar is still visible from above, but syrup has appeared from below. Without stirring, put on low heat and warm up.
When the apricots are warm enough, they can be mixed from bottom to top.
The jam is ready. Bon Appetit!
Apricot jam with kernels - a simple recipe for the winter
This apricot jam recipe is perfect for those who don't want to mess around with the preparations for too long. In addition, you will not need to throw out the bones, because, yes, they will also go into business! This will be a novelty for many.
Ingredients:
- apricots - 1 kg;
- sugar - 1 kg.
Preparation:
1. Choose fruits that are plump, but ripe. We cut the apricots in half, get rid of the core, but! We do not throw away the nucleoli! They will need to be cleaned.
2. Put the peeled and washed fruits in a saucepan, cover with sugar. Next, cover with a lid and let it brew.
As soon as the juice appears, put the pan on a low heat.
3. After boiling, we cook our future sun for another 5 minutes, simultaneously removing the foam.
After completely cooling down, carefully take out the apricots. This is necessary so that the fruits are not overcooked and remain firm.
4. Now we turn to the syrup: let it boil, then cook for another 15 minutes over low heat, skimming off the foam. Put the apricots back and wait for boiling, then boil for another 2 minutes. When we turn off the heat, fill in the washed and pre-dried nucleoli and mix.
The jam is completely ready, now it can be laid out in the jars. Bon Appetit!
Pitted apricot jam - recipe with lemon
The next apricot jam recipe will be with lemon. Oh, how good it is in winter to open a jar of tender, viscous, sunny jam. Remember how you closed it, how you cooked it, remember those sunny days ... By the way, such a delicacy will not only be tasty, but also useful because of the citrus content!
Ingredients:
- 1.5 kilograms of sugar;
- 1 kg of juicy apricots;
- one lemon;
- 200 ml of water.
Preparation:
1. First of all, prepare the apricots. They need to be washed, cleaned, and bones removed.
2. Then put the fruits in a saucepan and cover with sugar and put in a cold place for 8 hours.
It is best to prepare in the evening, then the apricots will give syrup overnight. And in the morning you can start cooking.
4. The resulting juice is drained from the cooking bowl. We put sugar and water in it. Then mix all this sweet mass well. We heat and cook for 15 minutes.
Make sure the syrup boils very little.
5. After we insist pouring for another quarter of an hour. Pour the apricots cut into halves with this mixture and send them to a cold place for 6 hours.
6. Then we heat the jam and cook it for about 5 minutes, simultaneously removing the foam.
7. Let us cool down our almost ready-made jam. Cut the lemon into neat slices and add to the lemon-apricot mixture. Bring it to a boil again.
Now you can lay out the dessert in sterile jars, turn them upside down and wrap them up. After complete cooling, it can be transferred to storage. Bon Appetit!
Finally, watch the video recipe for making apricot jam with nuts
Bon appetit and see you new recipes!
Today we propose to figure out how to properly cook tender pitted apricot jam for the winter for long-term storage. The consistency of the sweet dessert will be thick. Therefore, we will consider step by step recipes on how to make a delicacy quickly and tasty.
In the summertime, the main occupation of most housewives is canning vegetables, fruits and berries. After all, there is nothing better to open in late autumn or winter a delicious jam or a fragrant salad, an appetizer.
Apricot jam: a classic recipe for the winter
This cooking option involves the use of apricots with seeds. Let's take a look at how to make delicious jam with health benefits.
Products
- fresh fruit - 1.4 kilograms;
- granulated sugar - 2.2 kilograms;
- filtered liquid - 0.6 l;
- citric acid - 4 g.
Recipe
For cooking, the fruits should be chosen fresh, ripe and without external signs of rot. Remove the stalks, rinse thoroughly and dry.
Pour water into a capacious container, bring to a boil and place the fruits in boiling water. Cook for 2-3 minutes, with medium heat. Throw in a colander, cool under cold water. Leave until excess moisture completely drains off.
Using a wooden toothpick, pierce each berry in several places.
Pour the required amount of liquid into an enameled food bowl, add granulated sugar. Place on the stove, boil and, with regular stirring, cook until the grains are completely dissolved.
Put apricots in hot syrup, add citric acid and bring to a boil again. If foam forms on the surface, carefully remove it. Remove container from heat.
Cover with gauze and wait 8 hours to cool. Repeat the boiling and cooling procedure. Do not forget to stir the mass, otherwise it will burn and spoil the whole taste of the dish.
After the second cooling, boil the jam for another 5-10 minutes and check for readiness. Drop on a saucer and, if the drop has not spread, then the dessert is ready. Otherwise, continue cooking.
Cover the container with sweetness, cool and arrange in sterile jars. Place a small piece of parchment paper on top, tie it with twine or simply seal it tightly.
The apricot fruits will be cooked in 3 stages. The product must be pre-pitted. The process of preparing the dessert helps to preserve most of the nutrients, taste and aroma of the berry. The color of the finished product is natural.
Products
- apricots - 2.4 kg;
- granulated sugar - 2.4 kg.
How to make seedless apricot jam for the winter?
Sort the berries, remove the spoiled fruits. Rinse, dry, divide into 2 parts and carefully remove the seeds.
Put the prepared product in a large saucepan, add sugar. Stir gently, cover and leave for 8-10 hours. During this time, the ingredient will give the required amount of berry juice.
Put on the stove, boil, reduce heat and heat for 3 minutes. Cover and stand on the kitchen counter for 8 to 11 hours.
The berries are completely saturated. Set back on fire and boil. Remove from heat and cool again for 10-12 hours.
On the third day, bring the composition to a boil again, warm up for 5 minutes. When foam forms, carefully remove it, otherwise the composition will taste bitter. Arrange in sterile jars, close tightly and turn the lid upside down. After cooling, remove to the cellar.
This video will show you how to properly cook seedless
Pitted apricot jam royal recipe
The second name is royally. Its appearance is magnificent, but for lovers of gourmet food it is a godsend. Another attraction is the simple cooking method. It is allowed to cook with whole fruits, but first carefully remove the bone. So, consider a detailed cooking option.
Ingredients
- Apricots - 1.7 kg;
- Sugar - 1.7 kg.
How to cook?
Sort out the main component, remove the stalk. Rinse under running water. Put in a saucepan, pour boiling water over and wait 2-3 minutes. Throw in a colander, dry and carefully remove the bones, but you do not need to throw them away.
Put the prepared product in an enamel container and cover with granulated sugar.
Stir gently, cover and stand on the kitchen table for 2 hours to release the aromatic juice.
Extract the grains from the seeds, which will be used in the future.
Place the container with fruits on the hob, boil, lower the heat and cook for another 40 minutes. Do not forget to stir the composition from time to time and remove the formed foam.
After the time has elapsed, pour out the kernels, stir and cook for another 5 minutes.
The jam turns out to be not only beautiful, but also very tasty and aromatic. When hot, spread out in sterile jars, close tightly. Check if contents are leaking from under the lid of the jar.
Turn over, cover with a warm cape and leave in this form until it cools completely.
Be sure to check that nothing runs up, otherwise it threatens an unpleasant situation after a while. This is the magic mixture you should get. Delicious discoveries and achievements!
Apricot jam is quick and easy to prepare. The jam itself turns out to be thick, since no liquid is used during cooking. The dessert can be used when serving pancakes, pancakes, as well as for baking.
Products
- apricots - 1.6 kilos;
- sugar - 0.7-0.8 kg;
- pectin (thickener) - 45 g.
Preparation method
Sort the fruit, rinse, cut into 2 parts and remove the stone. Pour boiling water over and place in a blender bowl. Grind until puree-shaped.
Pour the resulting mass into a saucepan with a thick bottom, add granulated sugar and thickener 40 grams. Stir, put on the stove, boil and pour out the rest of the sweet component. Bring to a boil and cook for another 5 minutes. Remove from stove.
Pour the finished dessert into clean, sterile jars. Close tightly, turn over and wrap with a warm blanket. After cooling, remove to a cold place for the winter.
With this jam will go well:
- Lush pancakes on kefir
Apricot jam with citrus fruits (with orange)
Jam with the addition of citrus fruits is obtained with a delicate, pleasant smell and taste of orange. To obtain a thicker consistency, a gelling component is used.
Structure
- apricots - 900 gr;
- apples - 600 g;
- orange - 250 grams;
- sugar - 1.4 kilograms;
- red currant - 150 g;
- "Zhelfix" - 1 sachet.
Harvesting of apricots for the winter
All fruits and berries must be carefully sorted out, rinsed and removed the seed box, seeds, stalks. Finely chop the orange zest on a grater. Chop all ingredients into small cubes.
Put in a large, capacious container and add granulated sugar, thickener. Close for a while on the kitchen table.
Then set on the stove, boil and cook for 7 minutes on medium heat. When foam forms, it must be removed regularly.
Then pour in the red currant berries, continue cooking for another 5 minutes. Remove from the stove, cover with gauze until it cools completely.
After the time has passed, wait until it boils and cook for 10 minutes. When hot, spread out in sterile containers, close tightly, and after cooling, put in the refrigerator.
The consistency of the finished jam is similar to honey or marmalade.
Apricot jam recipe in a slow cooker
To prepare a delicious dessert quickly, the "miracle oven" will help, or, to be more precise, a slow cooker.
Products
- apricots - 1.7 kilos;
- granulated sugar - 1.3 kg;
- filtered liquid - 80 ml.
How to cook?
Sort the fruit, remove the stalk and rinse. Cut into 2 pieces and remove the bone. Put the prepared fruits in a multicooker bowl.
Add granulated sugar and stir. Pour in the indicated amount of liquid, apricots should be in sugar for 2-3 hours.
After the specified time, put in the multicooker on the "Extinguishing" mode. Stir gently, warm up, and after 5 minutes open the lid. And after 10 - remove the foam and turn off the heating of the oven.
Leave the apricots in the syrup for 12 hours in the multicooker itself. Rinse the jars and dry in the oven, and boil the lids.
Then the jam is brought back to the boil and boiled for another 5 minutes, in the "Stew" mode. Pack in clean, sterile jars and close tightly, turn over and wrap with a warm blanket. Store in a cool place.
Apricot jam with peaches
On hands a large number of exotic fruits and you don't know what to do with them. Then we suggest that you make delicious jam so that the fruits do not disappear. In winter, it will be pleasant to open the jar and remember the taste of summer.
What do you need
apricots - 1 kg;
peaches - 1 kg;
nectarines - 500 g;
granulated sugar - 2.5 kg.
Preparation
Sort all purchased fruits, remove stalks, seeds. You do not need to throw away the apricot pits, as they will be useful in the future for cooking.
Chop the prepared fruit into pieces of any size. Place them in a large roomy bowl and cover with granulated sugar.
Place the container with the contents on the stove, turning on the slow heating. It is allowed to add a little water to prevent scorching. While stirring, bring the mixture to a boil, but do not cook.
Remove from heat, cover and leave on the counter to cool. After 10-12 hours, the boiling and cooling procedure is repeated.
Peel the apricot pits, cut into several pieces and put in the jam. Bring to a boil, pack in clean sterile jars, close tightly, cool and put in a cool place.
Apricot confiture - jam with gelatin
This delicious dish is easy to prepare - quick and easy. Instead of gelatin, gelatin is used on natural ingredients. With it, you can quickly make any blanks for the winter.
Apricot jam is prepared in several versions and turns out to be very tasty and aromatic. Especially if you observe all the proportions.
