Apricot jam jam. Specifics of making apricot jam

These delicious fruits with orange seeds - one of the symbols of summer. Apricots have such a pronounced sweet taste that it is impossible to get enough of them. Cut into slices or whole fruits are boiled in sugar syrup, receiving thick confiture or jam.

Residents of our country are more familiar with jam. The jam-like dessert gained its popularity only a few years ago. These two delicacies differ in the size of the fruit: for jam they can be used whole, but for jam they need to be crushed. The cooking rules are simple: each fruit is divided in half and the pit is removed, after which it is boiled in syrup or sugar is added to last stage. Next, depending on the desired result, the fruits are crushed or left untouched. Apricot jam or jam is sealed in jars with airtight lids for the winter.

The density of the delicacy, which is very important, is regulated by pectin contained in slightly unripe fruits, so it is better to choose them for preparation. Jam from juicy apricots is not prepared for the winter, since it is better to eat them fresh. The proportions of sugar and fruit are usually 1:1, but you can adjust the amount of the first ingredient according to your own preferences. Excess juice during cooking can be drained to make the dessert thicker.

How to make jam according to a traditional recipe

IN classic version the aromatic dessert was cooked in a large basin, stirring with a wooden spoon. And although these times are gone, apricot jam for the winter continues to be prepared in the simplest way, but good recipe. You only need two components:

• apricot fruits – 1 kg;
• sugar – 1 kg.

Step-by-step preparation:

1. Rinse the kilo apricot fruits, divide into two parts and remove the pit.
2. The fruits, covered with water, should be simmered over low heat until softened.
3. Rub the pulp through a sieve into a clean bowl, then return the resulting mass to the pan.
4. Add sugar, stirring portions into the pureed mixture.
5. Boil for 2 hours, monitoring the formation of foam and removing it.
6. Hot preparations for the winter are poured into jars and left for storage.

Apricot jam for the winter with additives

Favorite delicacies, where the main component is a fruit or berry, of which there are so many in the summer, are easy to diversify. Sweet apricot jam for the winter can be supplemented with citrus fruits, adding a subtle sourness. Great idea would be to use a few grams of the top layer of orange or lemon zest, but a little juice can also be added. If you want, you can use exotic fruits, For example, ripe mangoes, but you need to choose them in red. Vanillin and cinnamon always on hand will bring out the taste of apricots well.

Video: apple-apricot jam

Today we will offer you simple recipes, which even a young or inexperienced housewife can easily handle. As a result, you can prepare aromatic apricot jam with different tastes. This treat will delight your family and guests all winter long, until the new season arrives.

Classic apricot jam recipe

If you are lucky enough to have a rich harvest of fruits in your garden, then be sure to use this recipe. Sweet dessert You can always serve it with crispy toast for breakfast or make light cakes out of it.

Ingredients:

• apricots – two kilograms;
• lemon juice– a quarter glass;
• water - half a glass;
• sugar - four glasses;
• gelatin or pectin - one sachet.

First you need to process the fruit. Wash, remove seeds, and cut the pulp in small pieces. Wash and sterilize the jars in any convenient way. Tin lids Boil on the stove for a few minutes.

Combine water with lemon juice, half the sugar and gelatin in a large saucepan. Mix the products and add fruits to them. Bring the mixture to a boil and then add the remaining sugar. After this, turn up the heat and bring the jam to a boil again.

Checking the consistency of the future dessert is very simple. To do this, cool the spoon in ice water and scoop up the jam with it. If the result does not suit you, then add a little more gelatin to the pan and cook the products for some more time.

After a minute, remove the pan from the stove and pour hot dessert to banks.
Roll up the lids with a key and turn the dishes upside down. When the jam has cooled, it can be served immediately with hot tea or stored until winter.

Jam with apricots and rosemary

Using a multicooker will simplify the process of cooking dessert and make it even more enjoyable. Apricot jams for the winter can be prepared with aromatic herbs and spices. We suggest using rosemary this time, but you can experiment with other additives in the future.

Ingredients:

• two kilograms of apricots;
• one and a half kilograms of sugar;
• two sprigs of rosemary.

So, let's prepare apricot jam. You need to put peeled and finely chopped fruits in a slow cooker, and then fill them with water (you will need about half a glass). Set the “Stew” mode and cook the fruit for half an hour.

Place rosemary in a saucepan and pour 100 ml of water into it. After the broth boils, cook the herbs for another five minutes. Remove the sprigs from the pan and set them aside.

When the apricots are soft, remove them from the bowl and puree them in a blender. Then return the puree back and pour in the aromatic broth. Add sugar and set the cooking mode to 40 minutes. Do not forget to periodically remove the foam and stir the sweet mass.

If desired, you can prepare the jam on the stove in regular saucepan. In this case, the cooking time will increase to one and a half hours.

When the jam is ready, put it in jars and roll up. As usual, it is better to cover the dishes with a woolen blanket or a warm blanket. The next day, the treat can be sent to the pantry or any dark and cool place. And, of course, you can open one jar at once to enjoy your favorite dessert to the fullest.

Apricot jam with almonds

The original taste of this sweet homemade allows you to expand the scope of its application. For example, you can use apricot nut jams as a filling for puff pastries or scones.

Ingredients:

• apricots – 30 grams;
• almonds – 30 pieces;
• cane sugar – 200 grams.

The recipe for apricot jam is very simple. You will be convinced of this when you read it to the end.

Pour over almonds hot water, and after a couple of minutes, drain the liquid and peel the nuts. Immediately after this, you need to dry the kernels in a dry frying pan.

Achieve original taste You can do it without the help of almonds. To do this, you will only need a few kernels extracted from apricot kernels. Add them to the jam a couple of minutes before the end of cooking.

Wash the fruits, peel and remove seeds. After that, cut them into slices and grind with a blender. Add sugar to the resulting puree and beat the ingredients again. Place the fruit mixture on the fire and bring it to a boil.

After five minutes, remove the film from the surface of the jam and add the prepared nuts to it. Cook the treat for another two or three minutes, and then transfer it to glass jars. Roll up the blanks in the usual way, cool them and take them to the pantry

Apricot jams, the recipes for which we have described on this page, turn out very tasty and beautiful. Having a jar of sweet treats in stock, you can always please your guests aromatic dessert or prepare a fruit pie for their arrival.

Video recipe for apricot jam with orange slices

In our family sweet pepper they love it, that’s why we plant it every year. Most of the varieties that I grow have been tested by me for more than one season; I cultivate them constantly. I also try to try something new every year. Pepper is a heat-loving plant and quite whimsical. Varietal and hybrid varieties of tasty and productive sweet peppers, which grow well for me, will be discussed further. I live in middle lane Russia.

Home floriculture is not only a fascinating process, but also a very troublesome hobby. And, as a rule, the more experience a grower has, the healthier his plants look. What should those who have no experience but want to have a home do? indoor plants- not elongated, stunted specimens, but beautiful and healthy ones, not causing a feeling of guilt with their fading? For beginners and flower growers who do not have much experience, I will tell you about the main mistakes that are easy to avoid.

Lush cheesecakes in a frying pan with banana-apple confiture - another recipe for everyone’s favorite dish. To prevent cheesecakes from falling off after cooking, remember a few simple rules. Firstly, only fresh and dry cottage cheese, secondly, no baking powder or soda, thirdly, the thickness of the dough - you can sculpt from it, it is not tight, but pliable. Good dough with a small amount of flour it will turn out only from good cottage cheese, and here again look at the “firstly” point.

It is no secret that many drugs from pharmacies have migrated to summer cottages. Their use, at first glance, seems so exotic that some summer residents are perceived with hostility. At the same time, potassium permanganate is a long-known antiseptic that is used in both medicine and veterinary medicine. In plant growing, a solution of potassium permanganate is used both as an antiseptic and as a fertilizer. In this article we will tell you how to properly use potassium permanganate in the garden.

Meat salad pork with mushrooms - a rural dish that can often be found on festive table in the village. This recipe is with champignons, but if possible, use forest mushrooms, then be sure to cook it this way, it will be even tastier. You don’t need to spend a lot of time preparing this salad - put the meat in a pan for 5 minutes and another 5 minutes for slicing. Everything else happens practically without the participation of the cook - the meat and mushrooms are boiled, cooled, and marinated.

Cucumbers grow well not only in a greenhouse or conservatory, but also in open ground. Typically, cucumbers are sown from mid-April to mid-May. Harvesting in this case is possible from mid-July to the end of summer. Cucumbers cannot tolerate frost. That's why we don't sow them too early. However, there is a way to bring their harvest closer and taste the juicy beauties from your garden at the beginning of summer or even in May. It is only necessary to take into account some of the features of this plant.

Polyscias is an excellent alternative to classic variegated shrubs and woody ones. The elegant round or feathery leaves of this plant create a strikingly festive curly crown, and its elegant silhouettes and rather modest character make it an excellent candidate for the role of the largest plant in the house. Larger leaves do not prevent it from successfully replacing Benjamin and Co. ficus. Moreover, polyscias offers much more variety.

Pumpkin casserole with cinnamon - juicy and incredibly tasty, a little like pumpkin pie, but, unlike the pie, it is more tender and simply melts in your mouth! This perfect recipe sweet pastries for a family with children. As a rule, kids don’t really like pumpkin, but they never mind eating something sweet. Sweet casserole from pumpkin - delicious and healthy dessert, which, moreover, is prepared very simply and quickly. Try it! You'll love it!

A hedge is not only one of essential elements landscape design. It also performs various protective functions. If, for example, the garden borders a road, or there is a highway nearby, then a hedge is simply necessary. “Green walls” will protect the garden from dust, noise, wind and create a special comfort and microclimate. In this article, we will look at the optimal plants for creating a hedge that can reliably protect the area from dust.

Many crops require picking (and more than one) in the first weeks of development, while for others transplantation is “contraindicated.” To “please” both of them, you can use non-standard containers for seedlings. Another good reason to try them is saving money. In this article we will tell you how to do without the usual boxes, pots, cassettes and tablets. And let’s pay attention to non-traditional, but very effective and interesting containers for seedlings.

Useful vegetable soup from red cabbage with celery, red onion and beets - recipe vegetarian soup, which can also be cooked in fast days. For those who decide to lose a few extra pounds, I would advise not to add potatoes, and slightly reduce the amount olive oil(1 tablespoon is enough). The soup turns out to be very aromatic and thick, and during Lent you can serve a portion of soup with lean bread- then it will turn out satisfying and healthy.

Surely everyone has already heard about the popular term “hygge”, which came to us from Denmark. This word cannot be translated into other languages ​​of the world. Because it means a lot of things at once: comfort, happiness, harmony, spiritual atmosphere... In this northern country, by the way, most of the time of the year there is cloudy weather and little sun. Summer is also short. And the level of happiness is one of the highest (the country regularly ranks first in the UN global rankings).

Meat balls in sauce with mashed potatoes- a simple second course prepared based on Italian cuisine. The more common name for this dish is meatballs or meatballs, however, the Italians (and not only them) call such small round cutlets meat balls. The cutlets are first fried until golden crust and then stewed in thick vegetable sauce- it turns out very tasty, simply delicious! Any minced meat is suitable for this recipe - chicken, beef, pork.

This apricot jam is prepared very quickly. Literally 30 minutes and you are rolling up the jars. This year nature generously gifts us with its fruits. Apricots are just too much this year, I don’t want to make jam... I don’t cook a lot, but on the way home I often buy a couple of kilograms of some fruit and make jam or preserves.

I prepare two versions of apricot jam - one is thicker, for filling pies, pies, and muffins. And less thick - my daughter likes to eat this with cottage cheese and ice cream, with tea, alternating with raspberries grated with sugar. In the raspberry recipe, I wrote that apricots can also be made in the same way. Previously, she liked currants with sugar more, but now she demands variety.

I had a kilogram of apricot and I decided to quickly make a second version of apricot jam. Cottage cheese after all healthier than pies:) If you want thicker jam, boil it more or add pectin at the end according to the instructions. Pectin, gelatin, confiture for jam - look for it in the spice departments of supermarkets. They have many names, but the essence is the same - the jam thickens very quickly.

Ingredients:

• 1 kg apricot
• 800 g sugar
• pinch of citric acid

Preparation:

1. Apricots should be slightly underripe, without signs of rot. Wash the apricots and separate them into halves, discarding the pits.

   

Place the apricot halves in a saucepan and add 1 glass of water.



2. We put it on the fire, the apricots will begin to soften, I stir them a couple of times with a spoon so that the process goes more evenly. Cook the apricots for 15-20 minutes. It is better not to take a lot of apricots for this jam, otherwise you will have to make it in small portions.

After 20 minutes the apricots became soft. There are now two options for further action. Faster and more elegant.

3. For a “dressy” jam, rub the boiled apricots through a sieve. Such jam will be homogeneous and transparent, there will be no harsh inclusions of skin. Therefore, if you want to achieve the ideal, take a sieve and get started.

   

The second option is faster. Because My daughter will eat apricot jam with cottage cheese, and I was preparing it quite late in the evening, so I decided not to fool myself and quickly crushed the apricots with an immersion blender.



Then we do the same thing - add sugar and citric acid, put it on low heat, and bring to a boil. The sugar should dissolve. Cook the jam for 15-20 minutes. If foam forms, remove it so that the jam is not cloudy.

If you want a beautifully colored, transparent jam, don’t cook it for too long. 15-20 minutes is enough. If you want it thicker, try adding not a glass, but half a glass of water at the beginning.

If you want to get jam for pies fillings, boil the jam to the thickness you need. I'll just add pectin. The one I buy (from Dr.Ouker) is 1 bag per 500 grams of fruit, mixed with tbsp. sugar, add to the jam, mix well. Another 15 minutes and the jam is thick and ready to pour. Please note that it will become much thicker as it cools.

While the jam is cooking, I sterilize the jars. Because There’s not a lot of jam, I make it in the microwave. I usually sterilize the lids in boiling water on the stove.

Pour the boiling jam into jars and roll up the lids.



Turn the jars upside down and wrap them up. When the jars have cooled, hide them in a cool, dark place.



A kilogram of apricot yields about one and a half liters of apricot jam. I will definitely make even thicker apricot jam for the pies filling.

Bon appetit!

How to make apricot jam
Select soft, ripe apricots for jam. Halve the apricots and remove the pits. Boil 1 glass of water. Place the apricots in a saucepan, add boiling water, cover and cook for 15 minutes. Pass the apricot puree through a sieve and return to the pan, add sugar mixed with gelatin, and bring to a boil. Cook the jam for 20 minutes, regularly removing the feathers and constantly stirring with a wooden spatula or spoon.
Pour the hot jam into sterilized jars, roll it up, turn it upside down and wrap it in a blanket until it cools completely. Store the cooled jam.

Fkusnofacts