At first glance, it is not difficult to make apricot “Royal” jam with bones. But to use this blank for filling the cake, you see, is not very convenient. Inventive housewives interestingly modified the old recipe and started cooking this jam with apricot kernels. It turned out really interesting and extremely tasty.
What is apricot good for human health?
The above fruit is not only beautiful and pleasant, warm appearance, but also a great benefit to the human body. The bright orange fruits of apricot contain an extremely large amount of provitamin A - carotene, necessary for healthy vision. Also, with the help of the above substance, normal hair growth and skin color are provided.
It should be noted that apricot jam is well absorbed with fats, so an excellent toast, buttered, and a few spoons of this delicious delicacy will be an excellent breakfast.
In addition, as part of the apricot experts found a large amount of potassium. This trace element is responsible for the normal functioning of the cardiovascular system, a beneficial effect on the heart.
Apricots also contain phosphorus, iodine, magnesium, and iron. This is a great option for baby food.
The use of apricot seeds
Bone in its healing properties are not inferior to this fruit. Even, one might say, on the contrary, in some cases they are more useful.
Properties of apricot kernels:
- contain vitamin b17, which is an opponent of cancer,
- excellent anthelmintic,
- beneficial effect on the condition of the skin of a person, providing him a rejuvenating effect,
- Give the skin a pleasant fresh shade.
Chinese doctors have gone even further: they use apricot kernels to make a medicine against respiratory diseases.
Doctors recommend eating raw apricot kernels, but they should not be abused. But housewives have come up with another way to use this natural medicine: put them in apricot jam. Royal apricots for the preparation of this sweet are most suitable. They are soft, but at the same time quite elastic.
Apricot jam "Royal": a brief description of the workpiece
This delicacy requires the hostess to spend a lot of time and effort, as it is prepared in three stages. Every 10-12 hours apricots, filled with sugar syrup, you need to bring to a boil. Then the jam should cool and infuse for half a day.
Ready apricot jam "Royal" has the following features:
- translucent fruits,
- thick syrup
- pleasant aroma,
- there is a hint of bitter almond in taste.
The recipe for making apricot jam royally
- apricot fruits - about 4 kg,
- granulated sugar - 3 kg is recommended, but more is possible - depending on taste,
- a pinch of citric acid.
- Wash fruit thoroughly.
- Using a thin stick or pencil, push the bone out (the device is placed in the recess where the tail was located, and gently, it is squeezed out in a circular motion). This method allows you to preserve the integrity of the apricot, then in the end you get really apricot jam like a king.
- Bones should be carefully broken with a hammer and remove the nucleoli.
- Insert the kernel in the hole apricot.
- Cook hot sugar syrup. All apricots folded into the pan and pour the above liquid.
- When the contents of the pan boil, remove the foam and turn off the fire. Apricot “Royal” jam should be brewed for at least 10 hours. Then repeat the above procedure two more times. The interval between cooking should be at least 12 hours.
- Hot delicacy to pour on the banks, which must first be sterilized.
So - not entirely simple - real apricot jam with pits is prepared. The "royal" recipe requires not only the necessary ingredients from the hostesses, but also patience and effort, but the taste of this delicacy justifies them 100%.
Apricot jam "Gourmet" or "Royal": cooking secrets
Each hostess, who annually prepares the above delicacy, has its own tricks, allowing to get a truly "royal" dessert of apricots.
Useful tips for cooking apricot jam:
- if the bones of these fruits turn out to be bitter in taste, they can be safely replaced by other ingredients, for example, almonds or walnuts,
- In no case should you mix apricot “Royal” jam during cooking (as this may damage the fruit and spoil the appearance of the delicacy),
- the jam is ready when the fruit becomes translucent, and the syrup becomes thick enough,
- The most suitable packaging for this delicacy is glass jars.
Some recommendations on the preparation of "royal" jam for the winter
In the process of procurement of this delicacy for a long period of storage, special attention should be paid to the sterilization of cans. It is carried out by the following methods:
- for half an hour, warm the jars in the oven at 150 degrees Celsius,
- sterilization of cans with steam - for a quarter of an hour to keep the container over boiling water.
Apricot “Royal” jam with stones is recommended to be consumed throughout the year. The fact is that nucleoli over time can secrete substances hazardous to health.
Apricot jam "Royal" - a delicacy not only unusually tasty, but also useful. Its elegant look and pleasant aroma will win the heart of more than one gourmet.
Classic apricot seedless jam
This recipe is quite simple - it does not differ in any original additives and complex cooking technology.
Wash my apricots and remove them, removing spoiled and crumpled fruits, otherwise the taste of the jam will be hopelessly spoiled. Divide the apricots into halves and remove the bones from them. Part of the sliced fruit folded into the container for boiling the core top, sprinkle liberally with sugar, then lay out a layer of the remaining apricots. Leave the fruit to infuse at room temperature for several hours.
When apricots allow enough juice, put the saucepan on a slow fire and boil until boiling, stirring occasionally. When the apricot mass boils, set the timer for 5 minutes and after the specified time we remove the pan from the heat. Leave the jam for a day.
The next day, again put on a container with apricots, bring the mass to a boil and cook for another 5 minutes. The resulting mixture is again left for a day. On the third day, as in the previous ones, cook a treat to boil, plus 5 minutes. Hot apricot jam lay on the banks and close the lids.
Apricot jam with pits
This fragrant and tender delicacy can be stored for several years. It can be used as an independent dessert and used in home baking.
Wash apricots under running water and give them a little dry. At this time, we proceed to the preparation of sweet syrup - for this we dilute sugar in water and bring it to a boil. Apricots together with seeds are dipped in boiling syrup and boil the fruit for 15 minutes, stirring occasionally and removing the foam. Remove the pan from the heat and let the jam stand for 12 hours. Then we put the container with apricots on the fire again and cook the mass until thick. We pour the finished apricot jam into sterilized jars, let it cool for a while, then close the lids and set the top with the bottom.
Apricot jam with oranges and currants
If we add oranges and red currant to apricots, we will get an unusual and vitamin-rich delicacy, which will be an excellent way to prevent flu and colds.
- 1.2 kg apricots,
- 2 oranges,
- 2 kg of sugar
- 200 g of red currant,
- 1 pack of gelatin.
My apricots, cut into halves and remove the bones. Wash my oranges and grate a small-sized grated zest. One citrus peeled and divided into segments. My currants, dry and gently clean the berries from the stalk.
We put all the fruits in the pan, fall asleep with sugar and squeeze the juice from the remaining orange. The resulting mixture is left for 1 hour. After the specified time, add the grated zest and put the pan on the stove. Add 1 pack of gelatin and mix gently so as not to disturb the integrity of the fruit. Bring the mixture to a boil and cook for another 10 minutes, removing the foam.
On the 10th minute, add the red currant to the pan and boil it all together for 5 minutes. Remove the jam from the heat and leave it to infuse for 10 hours at room temperature. After 10 hours, again bring the jam to a boil and cook for 10-15 minutes. Pour the finished apricot delicacy onto clean cans and roll them up.
Apricot Peach Jam
Jam made according to this recipe is incredibly tender and fragrant. To your taste, this delicacy resembles a fruit dessert with caramel.
Fruit carefully wash, dry with a paper towel and remove bones from them. Apricots and peaches are cut into small neat slices, then send them to the pan, fall asleep with sugar and put them in the refrigerator for 10-12 hours.
Place the pot with the fruit into a small fire, bring the mixture to a boil and cook for another 10 minutes, stirring constantly. Remove the fruit mass from the fire and let it cool. This procedure is repeated 5 more times. Thanks to this technology of cooking, the jam will acquire a viscous texture with a characteristic caramel flavor. Pour the finished orange treat in sterilized cans and close the lids.
Preparing apricot jam does not take much time, and the result will meet your best expectations. The finished dessert has an incredibly delicate flavor and unsurpassed aroma.
For this recipe it is necessary to use only ripe and soft fruits. It is best to choose overripe fruits, because with their help you can achieve the desired consistency. Selected apricots should be washed, cut into halves and peeled. Put the sliced fruit into a deep container, add freshly squeezed lemon juice and fill up with sugar. In this form, leave the apricots for 4 hours, so they let the juice.
When the fruit is given enough liquid, put the pan on a slow fire and bring to a boil, then remove the apricots from the fire and remove the foam formed on the surface. Hot fruits are ground with a blender until smooth and puree and put the mass on a slow fire. Boil the jam should be about an hour, constantly stirring and removing the foam. When the mass becomes thick and volatile, remove it from the heat, pour it over the cans and roll up the lids.
Apricot Citrus Jam
The combination of apricots with citrus will make the jam not only tasty, but also very useful. This delicacy will become an indispensable source of vitamin C and take care of your immunity in the cold season.
For this recipe, it is better to use hard and not ripe fruits. My apricots, we recline on a colander to give excess liquid to drain. We cleaned up the washed and dried fruits from stones (at the same time we do not throw out stones, and we put in separate ware).
Apricots are placed in a saucepan and proceed to the processing of citrus. Lemon and orange are dusted with boiling water, cut into medium sized pieces and minced with the peel. The resulting citrus mass is added to the pan to the apricots and all fall asleep sugar. In this form, the fruit is left for several hours, so they let the juice. At this time, crush the apricot kernels so that the kernels remain intact.
We put the pot of fruit on medium heat and bring the mixture to a boil. When the jam boils, reduce the heat to a minimum and wean the mass for another 15-20 minutes, periodically removing the foam. Remove the pan from the stove and leave the apricot jam for 10 hours.
After the specified time has elapsed, put the jam on the fire again, wait for boiling and cook for 15-20 minutes. After the second cooking, we again leave the jam for 10-12 hours. We repeat the cooking procedure for the last time, adding apricot seeds to the jam. After boiling boil the mixture for 15 minutes. Ready apricot-citrus dessert is poured into cans and wrapped in a towel. When the jam has cooled, remove it to a cool and dark place.
Apricot Grapefruit Jam
Apricot jam with grapefruit has an unusual taste and exquisite aroma. This delicacy, of course, will appeal to your household and guests.
My apricots, dried with a paper towel and separated from the seed (it is better to use hard, slightly immature fruit). We put apricot slices in a saucepan, add sugar and leave for a few hours. Grapefruit pour over boiling water, cut into several pieces and grind with a blender. The resulting citrus mass is added to the apricots that have already started the juice.
Place the fruit mixture on the fire, wait for boiling and cook for exactly 5 minutes. Give the jam to cool and boil again. A similar procedure is repeated 3 more times. We pack up the finished apricot and grapefruit jam in cans, close the lids and set to cool in a warm place.
Apricot Jam with Peanuts
This is a fairly simple, but at the same time very original recipe. Peanuts give an interesting and zesty taste to apricot jam.
- 1.5 kg apricots,
- 5 glasses of sugar
- 2/3 cup peanuts,
- 6 tbsp. spoons of lemon juice.
Pour peanuts with boiling water, cover with a lid and leave for 15-20 minutes - this is necessary in order to easily remove the peel from the nuts. Then we drain and clean the peanuts. My apricots, dry and remove bones from them. The processed fruits are laid out in an enameled container, we add to them peeled peanuts and lemon juice, after which we fall asleep everything with sugar and leave in this form for 2.5 hours.
When the apricots give the juice, put the container on the fire and bring the mixture to a boil. When the jam boils, boil it for another 30 minutes, stirring with a wooden spoon and removing the foam. We put the finished apricot and peanut jam in the jars, roll it up and wrap it in a warm blanket.
Sugar free apricot jam
The recipe of this jam is intended for those who are contraindicated in the use of sugar and those who are on a diet.
Wash apricots under running water and separate them from the seed. Cut apricots cut in halves with water, set on fire and wait for boiling. After the water boils, cook apricots for another 20 minutes. During this time, the fruit should be a little boil soft and get a thick consistency. During cooking, the apricot mass must constantly stir and remove the foam. The finished apricot jam is poured into sterilized jars and rolled up with lids.
Apricot jam in a slow cooker
Apricot jam cooked in a multi-cooker has a more intense flavor and color. In addition, this cooking option allows you to save more nutrients.
My apricots, give them a little dry, then separate the pulp from the bones. Put the prepared fruit into the bowl of the slow cooker, add sugar, set the mode of “Quenching” or “Baking” and prepare the jam for 1 hour. Sterilize the jars and pour even more hot jam into them, then close the lids and remove to a warm place until it cools completely.
Secret 1: careful selection of raw materials
Ideal jam can be prepared only from fruits (berries, fruits, vegetables, and so on) of the same degree of ripeness.
The perfect jam can only be made from fruits of the same degree of ripeness.
For example, if you take berries of various degrees of maturity, then while the unripe is cooked, the overripe will already lose its shape - it will spread into porridge. This means that the consistency will turn out to be heterogeneous, and it will be far from ideal. Therefore, choosing berries or fruits for jam, should be given preference only to fresh fruits of the same degree of ripeness.
How to determine the degree of maturity?
- immature fruits differ uneven color. They can be used only for making several types of jam - from walnuts, quince, pears, gooseberries, apricots,
- mature fruits are painted evenly, more intensely and brightly than unripe ones.
Mature fruits are colored evenly, more intensely and brightly than unripe ones.
- перезрелые плоды, независимо от того, ягоды это или фрукты, отличаются неплотной мякотью и чаще всего деформированы. Их лучше использовать для варки джемов, повидла, пастилы и так далее.
Размер тоже имеет значение: если вы хотите приготовить варенье с целыми плодами, выбирайте небольшие по размеру ягоды и фрукты. Carefully check that they are not spoiled or damaged - high-quality fruit is more likely to retain its shape during cooking.
Secret 2: wash the fruit properly
To prepare the perfect jam, the fruits must be properly washed.
Fruits must be properly washed.
If we are talking about delicate berries (strawberries, raspberries, blackberries and so on), they must be washed very carefully so as not to damage the process. First, the berries are sorted, scraping leaves, twigs and other debris, gently shifted into a colander. Wash under a tap with an aerator (or shower) for about 3-4 minutes. Leave the berries in a colander for 10-15 minutes - during this time the water from them will almost completely drain.
Fruits with stronger skin are washed under running cold water.
Secret 3: the selection of dishes
The end result of the whole work will directly depend on how well you select the dishes for cooking - whether you have the perfect jam or not.
Choose the dishes correctly
More recently, the hostess cooked jam in brass and copper basins. It was exactly such dishes that were considered the best, but scientists proved that they were not. Copper is not an ideal material for making jam. The fact is that in the composition of berries and fruits there is an acid that is capable of dissolving copper oxides. Visually, it looks like a patina, to put it simply - a dark patina that appears on the surface of the pelvis. There is one more reason why jam should not be cooked in a copper dish - ascorbic acid is destroyed by copper ions. That is, jam, cooked in a copper bowl, will be virtually deprived of vitamin C.
Copper cooked jam will be virtually devoid of vitamin C
Aluminum containers are often used, but this cannot be done categorically: under the influence of fruit acid, an oxide film is destroyed on the walls of the dishes, as a result of which aluminum molecules get into the jam.
The enameled ware will ideally suit, still it is possible to use capacities from stainless steel.
Important: for cooking jam can not use enamelware, if it has chipped enamel.
Taz or pot?
The answer to this question is simple - of course pelvis! Despite the fact that the pan is more convenient, especially if you are cooking on a small tile, the basin is much wider in comparison with a pan of the same size. Consequently, the jam layer in it will be thinner - it warms up faster and boils, it is easier to mix it gently. As a result, the jam will be more dense, at the same time, the fruits will not lose their shape and will not be digested.
Taz or pot? Of course the pelvis!
In addition, at the end of the cooking process, jam (especially from whole fruits) is desirable do not mixIn order not to damage the berries. But what if you still need to stop? In a saucepan, this can only be done with a spatula or spoon, gently dipping them into a layer of fruit, and moving along the bottom. But you can mix the jam into the pelvis without using a spatula: for this, periodically shake the pelvis or turn it and gently rotate it in different directions during cooking.
To jam not burnedGive preference to dishes with a flat thick bottom. At the same time, the pelvis should not be too deep - so the berries will boil evenly.
Secret 4: nobody canceled the rules
There are general rules (principles) of making jam, which must be followed almost always.
Keep the proportions
The only exceptions are cases in which the rules contradict the recipe.
Rule 1: keep the proportions
Per 1 kg fruits (berries, fruits, and so on), as a rule, take 1 kg. Sahara. Of course, depending on the recipe, the amount of sugar may be different. The main thing is that in no case should there be too little (otherwise the jam will not be stored for a long time - it will turn sour), or too much so that the jam does not turn into solid sugar.
Rule 2: Cook in Multiple Approaches
To the berries in the process of making jam have not lost their shape, you need to cook it in several stages. You can do a single boiling when harvesting delicate berries (strawberries, raspberries, and so on). To keep the shape, just pour them sugar for the night.
Rule 3: use parchment
So that in the process of preparing the berries or fruits they do not become chapped, especially if you cook in several stages, you can cover the jar with jam with parchment paper.
Rule 4: control the flame
To get the perfect jam the first 10 minutes (after boiling) it needs to be cooked on a low flame. The fact is that it is at this stage of cooking that strong foaming occurs. Therefore, the risk that the jam “run away” is maximal. Once the foam has settled, continue to boil it over medium heat.
Control the flame
Important! Make sure that the flame heats only the bottom of the pan (pelvis), and not the wall, otherwise the jam can burn.
Rule 5: Cook Jam Only
Try not to make jam while cooking other dishes, especially with a pronounced smell - it will absorb the flavors of other foods and partially lose yours. If you prepare it in several stages, and it has to stand for some time, it is better to move the basin to another room.
Secret 5: a special approach
As we have already found out, it is necessary to follow the general rules for making jam.
Some fruits need a special approach.
But some fruits need a special approach.
- Some large fruits (apples, quince, pears, and so on) before cooking from them jam, you need to scald or scald for a short time in boiling water. This process is called pre-boil. A short and simple manipulation will allow them to be better fed on sugar syrup and retain their original shape.
- The berries of chokeberry must be 1-2 minutes before cooking. blanch in boiling water - so they will remain juicy. When cooking jam from chokeberry, it is necessary to add citric acid.
- So that when cooking jam, black currant berries do not become dry, they need to be blanched for 1 minute. in boiling water.
- So that during boiling the apricots and plums are not boiled soft, immediately before cooking, soak them for 5 minutes. in soda solution. To prepare the solution in 1.5 liters of water, dissolve 1 teaspoon of soda.
- So that in the process of cooking the apples do not darken for 2-3 minutes. Dip the sliced lobules in salt water (take 0.5 teaspoon salt for 0.5 l of water) and then immerse in boiling water for the same time.
- To keep berries and fruits with firm skin (plums, gooseberries, pears and others) in shape, and the skin does not burst, pierce it in several places with a toothpick before cooking.
Reliable, proven by more than one generation of hostesses recipe.
The cooking process is quite simple, but it takes some time - you need to cook in several stages.
- Sugar is mixed with cold water and bring the syrup to a boil. Sugar should be completely dissolved.
- Prokipyat 2 min., Removed from heat, lay in the syrup washed and dried fruit. Leave to infuse for 5 hours.
- After a specified time, put on the fire, bring to a boil and cook for no more than 10 minutes, stirring very gently and removing the foam.
- After cooling the jam, it is again put on the fire, brought to a boil and boil for no more than 3 minutes.
- Remove from heat, allow to cool completely. Then pour the jam into pre-prepared sterilized jars.
Jam turns out very fragrant, the fruits in it are soft and juicy.
Ideal for those who do not have time for long boiling-boiling.
- Fruits are carefully washed and dried.
- Mix them with sugar and, very carefully mixed, leave for 5 hours.
- After a specified time, the dishes with jam (ideally, a bowl) are set on fire and, stirring often, bring to a boil.
- After boiling the fruit is boiled for 5 minutes, wait until the jam has cooled, and packaged in prepared sterilized containers.
Secret 7: jam can not be digested
Overcooked jam loses its unusual flavor, its color and taste change (unfortunately, not for the better).
Jam can not be digested
How do you know that boil already enough? You can determine the readiness of jam:
- visually - if the jam became translucent and the froth began to gather in the center of the pan, - it is ready,
- using simple manipulation - type a little jam in a spoon, wait until it cools, and drip on a cold saucer. If the drop remains round and convex - jam is ready, but if it spreads, the cooking process is not completed.
Important: ready jam should be given to insist.
Secret 8: the correct packaging
Prepare a delicious and beautiful jam with a unique aroma - this is still half the battle. The blank must be properly packaged, because it is from this will directly depend on its shelf life.
The blank must be properly packaged.
Quite often, the housewives pour the jam hot, but it is stratified in such a way - the berries float to the top of the jar, and the syrup concentrates on the bottom. So that the jam in the jar is homogeneous, it should be cooled after cooking, and only after it has cooled completely can it be transferred to storage containers. If you decide to pack jam hot, please note - water vapor emanates from it, which condenses on the lid in the form of water droplets, so you shouldn’t immediately close the jars.
Sterilize the banks
You can do this in several ways, just choose the most convenient for you:
Sterilization of cans
- in the oven: Banks are thoroughly washed and wet placed in the oven. Turn it on at about 100 ° C (no more than 130 ° C) for about 5 minutes. - until the banks are completely dry,
- water: in a jar (pre-washed) pour boiling water over the boil, cover it with a lid and leave it for 8-10 min.,
- over the kettle: turning the clean jar by the neck to the tip of the boiling kettle, steam it for about 5 minutes,
- in a pot of water: A special holder for cans is installed in a saucepan, water is poured in, which should not touch the top of the holder, include a medium flame. When the water boils, set the washed jar on the holder, turning it with the neck down. Process it with steam for about 5 minutes,
- in the microwave: in a pre-washed jar pour a little (about 1 cm) of water and for 2 minutes put it in the microwave,
- in the multicooker: about 400 ml. water is poured into the bowl of the device, clean cans are installed in a special grid for boiling, switch on mode “boiling”. Processed banks for about 5 minutes. (after the water boils),
- in the dishwasher: pre-washed jars are installed in the dishwasher (without detergents) and the highest temperature (about 70 ° C) washing mode is set so that the full cycle passes,
- in a double boiler: A double boiler is filled with water, as usual, after which banks are placed in it, turning them upside down. Turn on in cooking mode and sterilize the jars for about 10 minutes. (from the moment of boiling).
Important: The finished jam must be packaged in clean, sterilized and always dry cans. If water remains in the container, even if only a few drops, the jam may become moldy or ferment.
Jam can mold or ferment
It is necessary to sterilize not only banks, but also covers. This is done as follows: lids for 3-5 minutes. immersed in boiling water, removed, spread on a clean towel to glass the water.
What to store jam?
For a long period of time, it is necessary to store the jam in sterilized glass jars, of small volume (up to 2 liters), rolled up with tin lids or corked with twist lids.
Jam must be stored in sterilized glass jars.
Important: Calculating the amount of packaging required for the packaging of jam, please note that from 1 kg. fruits will come out about 2 kg. jam. In the liter jar fits about 1.5 kg. jam.
During storage of jam, especially if it is stored at high temperatures or for a long period of time, sugar can be observed. So try not to keep it too long.
How long can you store jam?
Jam with stones (cherry, peach, plum) - 1-1.5 g. The fact is that prussic acid, which is a part of fruit seeds, can become poisonous during a long storage period.
All the rest is jam, if it is properly mothballed and properly stored - about 3 years. It is during this period that vitamins and nutrients will be present in it. Further storage is also possible, but it does not make sense, since the benefits of eating such a product will be questionable.
Storage conditions for jam
Jam should be stored in a dark dry room at a temperature not exceeding + 15 ° C.
Keep the jam in a dark dry room
During storage, the jam may turn sour or moldy. This happens in several cases:
- it is cooked wrong: taken too much / a little sugar,
- there is not enough acid in the jam,
- it is digested
- jam is sealed unpressurized,
- the container has not been thoroughly dried.
To prevent such troubles, do not change the amount of sugar indicated in the recipe, and in the jam made from fruits with insufficient acidity, just add a little citric acid. Usually on 1 kg. raw materials (berries, fruits, and so on) mixed with 1 kg. sugar, put 1/4 tsp of citric acid. Do not overcook the jam. Follow the rules for sterilizing containers. Watch out for hermetic sealing.
Secret 10: tips experienced
Each housewife has her own secrets of cooking certain dishes, and jams are no exception.
Every housewife has her own cooking secrets
All the tips in one article can not be cited, so I tried to select the most valuable of them:
- Strawberry jam will turn out no bitternessif in 10 minutes until the end of cooking, add raw, peeled carrots (before filling the carrots must be removed from the jam).
- To jam not sugaredfor 5-10 minutes before the end of cooking, add a little citric acid.
- The jam will be thicker, if at the end of cooking add thickeners to it (pectin, quittin, zhelfiks and so on) Per 1 kg. berries will be enough for about 5 g of pectin.
- Burnt Jam you can save: as soon as you notice the caramel clots on the shoulder, immediately pour the jam into another container. If you realized it in time - the finished product will not taste bitter.
See how to make strawberry jam, in which the berries do not boil, which means that they retain all their beneficial properties better:
Here are all the secrets of the perfect jam. Or not all? Surely there are subtleties and nuances of cooking this delicious billet, which we did not mention. Or maybe you have your own original work? Share the secrets of making your brand jam in the comments!
Apricot Jam "Pyatiminutka" seedless: cooked quickly and tasty
Recipe tested over the years. Only we significantly reduce the rate of sugar. In the classical way, we take 1 to 1. This jam was well kept even at room temperature. Theoretically, this is correct. But it turned out very sweet. Therefore, we will take 400-500 grams of sugar for 1 kg of apricots.
Brief video description
Apricots wash and dry. Naturally remove the bones. Put the apricot, sugar and lemon in the multicooker bowl. We set the “Jam” mode and cook for 2 hours. At the end add the agar.
Apricot is one of the wonderful creations of nature. Not only is it delicious, but also healthy. And what a delight to eat in the winter apricot jam. When on the table cost a piece of summer. Today we have disassembled several recipes of apricot jam for the winter. Several options: with stones, without stones and segments. We learned how to cook like a king. Disassembled quick recipe 5 Five minutes. It turned out thick, fragrant, sweet and very tasty!
Types of apricot jam
Apricot jam has many faces, because In addition to the classic version, there are still many types of delicacies. To determine the best for yourself is only one way - to experiment. Let's start with the appearance of the fruit. So, some prefer to extract the bones from apricots, others, on the contrary, do not damage the fruit, and still others - cut apricots into slices.
Spice lovers add apricot jam vanilla and cinnamon, piquancy and spice will add to dessert ginger. Subsequently, this jam can be used to prepare sweet sauces for game. A stunning citrus scent gives a treat lemon juice or orange peel. Adding a little brandy or rum, you will make the taste of jam more saturated and significantly extend its shelf life.
Very popular supplement are hazelnuts, almonds, cashews, walnuts. Alternatively, apricot kernels can be used. Real masters nuts or kernels are placed inside the fruit, and also create the whole fruit platter. Apricots are perfectly combined with apples, pears, plums, peaches.
Step-by-step technology of making apricot jam
We offer you to get acquainted with one of the recipes of cooking. classic apricot jam.
So, first it is necessary to conduct preparatory activities - wash and dry the jars. Do not try to look for large 3-liter jars. It is better to arrange the jam in small containers.
Now моем абрикосы и извлекаем косточки. Плоды не режем полностью, а только надрезаем. Оставляем по 4—5 косточек на банку. Заливаем их небольшим количеством воды и ставим на огонь. Потом косточки нужно будет разбить и вытащить из них ядра.
Следующий момент — правильная дозировка сахара. Traditionally, it is taken in a 1: 1 ratio. You can reduce the dosage to 1: 2 (1 kg of sugar per 2 kg of apricots) and add a bag of jelix. The correct dosage will allow you to cook exactly apricot jam, and not jam or jam.
Now we pour half a glass of water into a 2-liter saucepan, turn on the fire and add sugar in portions. When it turns into a syrup, we pour in the apricots prepared in advance, gently mix and leave to cook over low heat. It is better to remove the resulting foam, so the aesthetic appearance of the jam will be preserved. Leave the jam to cool for 30-60 minutes (if you have not used gelfix, you can continue cooking even the next day). Bring the jam to boil, you need two more times.
Now pour the jam on the banks. We take out the bones, which all this time were in the water, break, remove the nucleoli and lay them in the banks. As an alternative to bones, you can use peeled almonds, which should also be boiled. Banks should be left open until the jam has cooled completely..
How to cook?
How to make apricot jam? There are a great many different options, including unusual and interesting.
To make simple, but tasty jam, you will need:
- a kilo of ripe apricots,
- kilogram of sugar,
- half a teaspoon of citric acid.
- First you need to prepare apricots. To do this, wash and dry them, cut into halves and remove the stones.
- Prepare the tank. You can use the pan, and preferably with a thick bottom. At its bottom skinned down, put apricot slices, cover them with sugar, so that it completely covers the fruit.
- Lay sugar and apricots in layers, the last should be granulated sugar.
- Leave the container for a day to give the fruit juice.
- Now put the pot on the fire, bring the composition to a boil and cook for about half an hour.
- Five minutes before full readiness add citric acid and mix well.
- Now you can close the jam for the winter, that is, roll it over the cans.
You can make delicious jam. For this you will need:
- 1000 grams of granulated sugar
- 1000 grams of ripe apricot fruit,
- 1 lemon,
- about 25-30 grams of butter.
Description of the cooking process:
- Wash apricots, remove bones from them.
- Next, take a pan and grease its bottom with butter, so that apricots do not stick during the cooking process.
- Place sugar and apricots in layers, pour the lemon squeezed juice from the top, cover everything and leave to stand overnight.
- Put the pot on the fire, bring the mixture to a boil and cook for about an hour, stirring constantly. Ideally, the juice should evaporate to a greater extent.
- Now cool the jam a little and chop with a blender or meat grinder.
- Boil the mixture for another ten minutes to make it even thicker.
- Roll up the jam.
Apricot jam with the addition of kiwi will be very tasty and fragrant. Here is what you need:
- 1 kilogram of apricots,
- 300 grams of kiwi,
- 100 ml cognac, brandy or rum,
- half a lemon
- Wash apricots, remove the bones, and peel the kiwi. All fruits cut into small pieces of approximately the same size, put in a saucepan, add sugar and leave for an hour.
- Put the container on fire by adding the juice of half a lemon.
- After boiling, boil the jam for about 20 minutes so that all the ingredients are soft, but not boiled soft.
- You can start conservation.
To add some sourness and exotic flavor to the jam, add oranges to it. Prepare these ingredients:
- 600 grams of apricot fruit,
- 400 grams of oranges,
- 800-900 grams of sugar.
- Apricots need to be washed and peeled. Cut them into small cubes.
- Peel the oranges and cut into cubes too. Grate the zest on the grater (you will need about a glass).
- Now fill the oranges together with zest and apricots with sugar, leave to stand for a few hours so that the juice is separated and the sugar partially dissolved.
- Put the pot on the fire, boil the jam over medium heat for about half an hour, then immediately lay out the jars and close them.
Delicious get jam, like jelly. To cook it, you will need:
- 1 kg of ripe apricots,
- 3 glasses of sugar
- 30 grams of gelatin (it is best to use non-granular, and powder instant).
- Wash apricots, remove them from the bones. Fruits cut into slices.
- Lay apricots, granulated sugar and gelatin in layers (distribute it evenly). Leave the mixture for a day.
- Now bring the composition to a boil and cook for literally five minutes, and then immediately roll up the cans.
This jam will get an interesting thick consistency of jam and will be a great dessert.
This recipe is quite unusual, as it involves adding walnuts to jam. But the result will pleasantly surprise you. Here is what you need:
- 1 kilogram of apricots,
- 300-400 grams of peeled walnuts (or 1000 grams of not peeled),
- 600-700 grams of granulated sugar.
- First, wash the apricots and peel. Cover them with sugar and leave for a few hours or overnight.
- Bring the mixture to a boil and cook for about fifteen minutes, then leave again for a few hours.
- Boil the mixture for fifteen minutes two more times, each time letting it stand for several hours (at least two or three).
- Now prepare the nuts: peel, if they are not peeled, and cut very large kernels. Dip them in the jam and bring it to the boil again, but this time cook for half an hour.
- Done! You can distribute the jam on the banks and close.
Some recommendations to the hostesses:
- Cooking in several stages or aging in sugar allows you to keep the fruits whole and avoid their cooking.
- You can cook apricot jam with bones, but in this case they must be large and sufficiently dense, otherwise the fruit will fall apart, and the bones will eventually float separately.
- Citric acid or lemon juice is used not so much for taste as for prolonging the shelf life of jam and preserving its taste.
- Apricots are combined with different fruits, berries, and even with vegetables, such as peaches, carrots, pumpkin, rhubarb, pears, apples.