Apricot and lavender. Repetition of the past

Today ends the fourth day, as I cook apricot and peach jam. The science is not difficult, but you need to have patience.

Last year I made apricot jam with thyme and lemon.

And the second option was with lavender, lemon zest and juice.

Lavender gives a very original taste.

Last year I cooked from six kilograms of apricots.

This year I've limited myself to two.

This year I tried to cook with pectin (3 to 1), so for 1 kg of apricots I took not 650 g of sugar (as it should be according to the recipe), but only 350 g and 1 bag of pectin. Pectin, in addition to reducing sugar, gels the liquid, so I should get a very dense jam, more like jam.
If you cook with pectin, then do not add lemon juice, otherwise it will turn out very sour. With such a small amount of sugar, the jam turns out to be bad, the liquid is all absorbed into the berries and the jam burns. Therefore, for 1 kg of apricots, you need to take at least 650 g of sugar.

Here is the basic recipe for cooking:
For 1.1 kg of pitted apricots (1 kg without pits)
650 g sugar
1 tsp dried lavender flowers
juice of half a lemon (or half of 1 tsp citric acid)

I cut the apricots in half, took out the pits and covered them with sugar. I put it in the fridge for two days. The next day I added lavender. Shake gently from time to time.
The first time I cooked in the morning for 20 minutes. Left it for 12 hours. In the evening I cooked for 15 minutes. Left until the morning. In the morning, after 12 hours, I cooked for another 15 minutes. At the end of cooking, I added citric acid, and poured hot into sterilized jars. Screwed on the lids. She turned the jars over onto the lids, covered them with a blanket and let them cool slowly.

Last year's jam without pectin. It is thick enough as it is.

Peach jam with lemon and lavender is no less tasty.

I buy peaches that are not large, ripe (the stone should be well separated), but not yet soft.

Peach jam with lavender
1 kg peaches (pitted)
560 g sugar
juice of 1 lemon
zest of 1/2 lemon
1 tsp lavender

Halves of peaches were covered with sugar and left overnight. By morning there was a full pan of juice.

Cooked with the addition of zest and lemon juice in three doses. First time 20 minutes.

The second time after 12 hours and 15 minutes, the third time after 12 hours for another 15 minutes.

Pour into dry sterilized jars and screw on the lids. She turned the jars over onto the lids, covered them with a blanket and let them cool slowly.

P.S. During the first and second cooking I do not remove the foam, only during the third cooking I remove the foam (but usually it is already very small).
This post contains photos of me from over the years.

Jam made from apricots in itself has a bright taste. But if you add a couple more secret ingredients to it, then amber jam or jam will turn into perfection of taste and smell.

Try to cook such a jam according to our recipes and you will feel an exotic Mediterranean touch, and every spoonful of this delicacy will return you to a warm summer in the coldest winter. It is difficult to give preference to any recipe - they are all good.

Apricot jam with pineapple pieces

The recipe I propose uses canned pineapples in pieces, but you can also take fresh ones. Jam will acquire a special taste and indescribable aroma.Apricots should be ripe but firm enough. Instead of canned pineapples, you can take fresh ones that need to be peeled and cut into cubes. Such jam can not only be served with tea, but also used for baking and various desserts and drinks.

Ingredients:

apricots 1200g
canned pineapple -400g
lemon -1 piece
sugar -1200g

Cooking:

To make jam, you need to take ripe, but strong enough apricots, canned pineapple slices, lemon and sugar.Wash the apricots thoroughly, cut in half and remove the pits.Combine apricots with canned pineapples (together with filling) and cover with sugar.

Stir the mixture gently and leave for 4 hours.Bring the mass to a boil and cook over medium heat for 5 minutes, removing the foam, and then remove the cooking container from the stove and allow to cool.

Squeeze juice from lemon.Bring the jam back to a boil, remove the foam, pour in the lemon juice and finally cook for 15 minutes.

Arrange the jam in sterilized jars, seal hermetically with boiled lids, turn upside down and leave to cool completely. Store in dark dry place.

Apricot jam with orange and lemon juice

Ingredients:

apricot puree - 1 liter;
sugar - 1 liter;
lemon - 1 pc.;
orange - 1 pc.

Cooking

To prepare this jam, the ratio of apricot puree and sugar must be strictly 1:1. In order to get apricot puree, we clean the fruits from stones, and grind the pulp in a blender. Add sugar, lemon juice and orange juice to the puree. Bring to a boil, stirring occasionally and skimming off the resulting foam. Cook until the jam starts to thicken. We check the readiness in this way - we put a drop of jam on a dry saucer, and if it does not spread, then it's time to turn off the mass. Pour the jam into jars while hot and close the lids. Such blanks can be safely stored at room temperature.

Apricot jam for the winter with orange

Ingredients:

apricots - 1 kg;
sugar - 0.5 kg;
oranges -1 pc.;
water - 200 ml;
gelfix - 1 sachet.

Cooking

My apricots, dry them and pass through a meat grinder along with an orange.

We place fruit puree in a bowl where we will cook jam, pour in water and pour gelfix mixed with 2 tablespoons of sugar. Mix everything well, put on fire and bring to a boil.

Add the rest of the sugar, mix and bring the mass to a boil again. Boil for about 3 minutes, periodically removing the foam. Pour the hot jam into clean, dry jars and close the lids.

Apricot jam with oranges

The recipe is not just proven over the years, but improved and not at all complicated. The jam turns out to be quite thick, or rather, thick syrup and apricots in it - undigested slices. And just amazingly tasty, with a bright orange flavor.

Ingredients

2 kg apricot
1.5 kg sugar
2 small oranges
output - 2.5 liters (5 half liter jars)

Cooking:

Apricots should be dense, intact for jam, if there is minor damage, cut with a knife.

My apricots, separate from the pits, put in a shallow bowl with layers of slices up, sprinkling each layer with sugar.

Then, at the end, shake the bowl so that each apricot is in sugar. Leave for 6-8 hours.
Then, when the apricots give a lot of juice, we proceed to prepare the oranges:
Grate the orange zest, cut the orange pulp into small pieces.
Add oranges and zest to apricots, put on fire, bring to a boil, remove the foam, cook for 5 minutes and so on 3 times in total.

With this technology, apricots will retain their shape and will not be like porridge. During the second and third cooking, stir the jam often along the bottom, because thick jam tends to burn quickly.
After the third time, we immediately roll the jam into sterilized jars with sterilized lids. Turn neck down, wrap until completely cool.

Apricot and peach jam

As you know, peaches and apricots are cousins to each other. If you simply have nowhere to put peaches and apricots, try making fragrant jam from this cheerful company.

At the same time, you can throw everything that you have in an overripe form into the common “furnace”: peaches, nectarines, apricots. Take about the same amount of sugar as fruits in terms of volume. Cut apricots into halves. Of course, this is not always easy to do, because apricots are overripe. It's okay - in the jam itself, all this will look great.
Peaches and nectarines cut into pieces of arbitrary size.So, you put all the chopped fruits in a large saucepan and cover with sugar. Put the saucepan on low heat. When the temperature rises, moisture will begin to be released from the apricots and sugar will dissolve. If you are afraid that at some point the jam will burn, add a little water to it, no more than a glass. Stirring occasionally, bring the fruit mass to a boil, but do not boil it. After boiling, the pan with peaches and apricots is removed from the heat, covered with a towel and left to cool for a day. The next day, this procedure is repeated. Bring to a boil and immediately remove, and so for two days. Already on the third day, pour hot jam into sterilized jars.

You can also add apricot pits at the end if you like. They need to be split with a hammer and get all the nucleoli. Peeled apricot pits are sent to a saucepan with jam and brought to a boil for the last time.

"Raw jam" from apricots, lemons and oranges

You can quickly and easily prepare delicious apricot jam without cooking by rubbing the fruit with sugar.

Ingredients:

pitted apricots - 2 kg
orange - 2 pcs
lemon - 1 pc.
sugar - 3 kg

Cooking

Rinse the apricots thoroughly in cold water and remove the pits. We thoroughly wash the lemon and oranges and put them in boiling water and cook for a minute to remove the bitterness we do not need. Cut the oranges and lemons into small pieces and take out the seeds.Put the apricots and citrus fruits together in a blender and grind well at the highest speed.

Grind several times so that there are no large pieces left. We stop the blender and mix with a spoon from the edges to the center, then grind again.

Pour the puree into a convenient bowl and pour out the sugar. Then mix well with a spoon.We spread the jam in jars and put it in the refrigerator or freezer. All!

Apricot jam with lemon

To give the dessert a unique aroma and rich taste, you can make apricot jam with lemon.

Ingredients:

sugar - 1.5 kg;
apricots - 1 kg;
lemon - 1 pc.;
water - 200 ml.

Cooking

We sort out the apricots, take out the seeds, transfer them to the pan and fall asleep with a small amount of granulated sugar. We remove the dishes for about 8 hours in a cool place, and then carefully drain the released juice into a separate bowl. Add water to it and pour out the remaining sugar. Mix everything well and heat up. Cook at a low boil for 5 minutes, and then insist the delicacy for 15 minutes. After that, we filter the mass. Pour apricot halves with hot syrup and remove for 6 hours in a cool place. Then heat and cook, removing the foam for 5 minutes. Now let the apricot jam cool down in slices, add the lemon, cut into small pieces, and heat again to a boil. After 20 minutes, lay out the mass in dry jars and roll up. Turn over, wrap and leave to cool.

Apricot jam with lemon and cinnamon

Ingredients:

apricots - 1 kg;
lemon - 1 pc.;
sugar - 500 g;
ground cinnamon - to taste.

Cooking

Wash the apricots, wipe dry and remove the pits. We put the fruit in a saucepan, cover it with sugar, put it on the fire and, after boiling, reduce the flame. Cook for 20 minutes, stirring and removing the foam. At the end, add ground cinnamon and lemon, finely chopped with zest. Boil for another 5 minutes, and then cool the apricot jam with lemon and serve with tea or roll it up for the winter, spreading it out in clean jars.

Apricot jam with almonds and lemon

Ingredients:

apricots - 1 kg;
lemon - 1 pc.;
sugar - 800 g;
almonds - 4 tbsp. spoons.

Cooking

We take out the seeds from the apricots, sprinkle the fruit with sugar and pour over the lemon juice. Mix thoroughly and remove the pan overnight in a cool place. The next day, we send the dishes to the fire and cook until all the crystals are dissolved. Then reduce the temperature and simmer the jam for about an hour, stirring occasionally. After that, remove the pan from the stove, cool the contents and boil again. We repeat the procedure several times and at the very end we throw almond petals. We lay out the hot delicacy in jars, close the lids and leave to cool.

Apricot jam with lavender

Apricots go very well with lavender, and since a truck with this herb overturned on my street earlier, the first jam I made this year was just that.

Ingredients

1100 g apricots (weight pitted, pitted 1000 g)
650 g sugar
1 st. l. dried lavender flowers
1 tsp citric acid or 1 tbsp juice

Cooking

Cut fruit in half, remove seeds. Pour in sugar, put in the refrigerator for 1.5-2 days. Stir gently morning and evening. A day after the start of the process, add lavender.

Boil for 20 minutes, leave for 10-12 hours. Boil for another 15 minutes, leave for 10-12 hours. Boil for the third time for another 15 minutes, add citric acid at the end, pour into sterilized jars, cork.

Apricot jam with thyme

Ingredients:

750 g apricots (pitted weight)
350 g sugar
a few sprigs of fresh thyme

Cooking:

Cut apricots into slices, cover with sugar, leave for a couple of hours.
Add thyme leaves, cook after boiling for 40 minutes, remove the foam at the end. Pour into sterilized jars.Jam turned out wonderful, apricot with thyme is also a great pair, very fragrant and tasty!

Every summer I chronically lack two things. Strawberries and apricots. I have never been able to eat enough of them, to cook everything that I have long dreamed of with their participation, to cook a lot of jams and jams ... With strawberries this year, for some reason, the situation is completely awful - on the shelves there are solid imports at crazy prices, I managed to taste this berry only a couple of times, and it was, frankly, not so hot, so you won’t be able to eat strawberry jam in winter. But as far as apricots are concerned... this year, a truckload of this fruit overturned on my street. Surprisingly good apricots come across to us in stores, we buy a kilo, two or more at a time, I eat them and I can’t get enough, I bake with apricots and I can’t get baked, I cook jams and preserves, in a word, I break away as best I can and while I can.

Remarkably, the height of my apricot frenzy coincides with the current round in the community. gotovim_vmeste2 dedicated just to these wonderful fruits. Well, let's start. While about the blanks.

Apricot jam with lavender

Apricots go very well with lavender, and since a truck with this herb overturned on my street earlier, the first jam I made this year was just that.

1100 g apricots (weight pitted, pitted 1000 g)
- 650 g sugar
- 1 tbsp. l. dried lavender flowers
- 1 tsp citric acid

Cut fruit in half, remove seeds. Pour in sugar, put in the refrigerator for 1.5-2 days. Stir gently morning and evening. A day after the start of the process, add lavender.

Apricot jam with thyme

750 g apricots (pitted weight)
- 350 g sugar
- a few sprigs of fresh thyme

Add thyme leaves, cook after boiling for 40 minutes, remove the foam at the end. Pour into sterilized jars.

Jam turned out wonderful, apricot with thyme is also a great pair, very fragrant and tasty!

Apricot jam with lemon and cinnamon

I thought that I didn’t feel like bothering with multiple jams, so I switched to jams, after thyme I thought about what else to cook with, I already had lavender, I chose a not very exotic, but very, very good option with cinnamon and lemon.

1000 g apricots (pitted weight)
- 550 g sugar
- 1 cinnamon stick
- juice and zest of 1 lemon

Cut apricots into slices, cover with sugar, leave for a couple of hours.
Add cinnamon stick, zest, put on fire. When it boils, add lemon juice. Boil until thickened, the cooking time depends on the amount of fruit in the bowl, I cooked the previous jam for 40 minutes, this time there were more fruits, cooked for 50-55 minutes.
Pour into sterilized jars.

The jam turned out great, just wonderful, very fragrant and very tasty, I liked it so much that I cooked the same one again, and still it’s not enough for me, well, what is a jar of jam in winter, so, for a week.

You can cook without cinnamon, only with lemon, it will also be good. Lemon juice can be taken less, from 1/2 lemon, because it is very noticeable in taste and aroma, but I really liked it, however, cinnamon in this case is almost crushed with lemon, so you can take 2 sticks; when I cooked the second time, I took less lemon juice.

You can also cook jam with lavender, everything is the same, but add flowers and cook for 40-60 minutes, depending on the amount of fruit.

Extremely successful, I think, I welded it :) it’s a pity, it’s not enough, but apricots are almost everything, it seems to me.

This year we had a lot of apricots, spring without frost allowed the trees, and ours for the first time, to set fruit. Therefore, with blanks, they made as best they could, tinctures, liquors, jam, jam, compote. Since they just don’t eat my jams, I try to find something exotic every year. This time I found Nina niksya apricot recipe with almonds and lavender, and since everything was in stock, almost one and a half liters of such yummy came out. At the same time, I will participate in the FM "Lavender" at paprika_andlifeBy the way, I grew and dried lavender myself.

Bright, sweet apricots, inside of which a peeled almond nut is hidden. Note - the fruit is cooked whole. Apricots should be chosen ripe, soft and fragrant.

Apricot jam with almonds

1 kg apricots(to stay whole, it is better to take slightly unripe)

almonds, an amount equal to the amount of fruit

1 kg sugar

100 ml water(you can add 100-200 ml, I think it will be easier)

a pinch of lavender flowers(I took a teaspoon with a slide)

Almond preparation:

Pour boiling water over the almonds and leave for 15 minutes. Drain, rinse in cold water and refill with boiling water. After 15 minutes you can clean. For convenience, drain a little water.

Nut, literally, he will jump out of the peel.

Peel all prepared almonds. There is no need to dry it, it is immediately ready for use.

Preparing apricots:

Wash the apricots carefully.

Prepare something narrow and long - a pencil, a pen without paste, or a cooking thermometer.

Stick your tool into the place of the stalk. Feel for the bone and squeeze it out from the opposite side.

Prepare 1 almond. Insert it into the apricot instead of the pit.

Lavender preparation:

Cut out a small square from the gauze. Place lavender in the center and tie off the ends to form a pouch.

Put all the sugar in a large saucepan and pour out the water.

Boil the syrup, stirring from time to time with a wooden spatula so that the sugar does not burn and completely dissolves. Then one at a time, very carefully dip the apricots into the syrup.

At the end, put a bag of lavender.

Boil for 5 minutes after boiling. Then remove from heat and let cool completely.

Put back on the fire, bring to a boil and cook for another 5-7 minutes.

Remove the bag of lavender by gently squeezing it out with a clean, sterile spoon.

Pour boiling water over jars and lids. Carefully, so as not to crush the apricots, transfer them with a spoon to the prepared jars. Then pour over the syrup and close the lid tightly.

Serve immediately with tea, or leave for the winter.

Happy tea!

*** I tasted the jam in a month. Bright, spicy-sweet in taste, fragrant and juicy, these are the words that came to my mind. Of course, I'm still that taster, but it was delicious for me, and even with milk. The only thing I think is that the sugar does not need to be stirred until it dissolves, mine crystallized and I had to add more water. Next time I’ll try to make the syrup thinner right away so that the apricots are completely immersed in it and cook in several stages, maybe then they will be healthier. But, in general, I liked it more than just apricot jam, so we will repeat next year if we are lucky with the spring.