Apricot marmalade for the winter. Apricot marmalade

Fruits and berries

Description

Ingredients

Steps

Let's prepare all the necessary ingredients to prepare delicious apricot marmalade. To prepare this winter treat, you can use absolutely any apricot fruit: during intensive cooking, all defects will become insignificant, and the total mass will have a uniform color. Of course, it is better to get rid of obvious damaged areas by simply cutting them out with a sharp knife.



We thoroughly wash the apricots in cold water several times, then let them dry naturally, after which we divide each fruit in half and remove the pit. Place the apricot halves in a large saucepan with a thick bottom..



Pour a small amount of water into the pan with apricots as shown in the photo.



Place the pan on the stove and cook the apricot halves until they are soft enough: this will take about 10-15 minutes.



Now we need to chop the apricots in any way and bring them to a dense, homogeneous puree. An immersion blender or food processor can help with this. Even just a potato masher will work, although the process will take a little longer, and then the mashed potatoes will need to be strained.



Return the pan with apricot puree to the stove, bring it to a boil and add the specified amount of granulated sugar.



Constantly stirring the ingredients, cook the jam until it reaches the thickness we need.



Apricot marmalade will take approximately 40-60 minutes to prepare. During this time, the mass may burn, so do not forget to stir it every time..



Pour the hot marmalade into dry, clean jars, screw them on, cool them and store them in a dark and cool place. Homemade apricot marmalade is ready for the winter.



Bon appetit!

Marmalade is a healthy treat because it helps saturate the body with essential vitamins and also helps remove harmful substances from the body. But in stores you can hardly find a product that will really be useful, so let’s figure out how to make marmalade at home.

You should immediately decide what consistency of marmalade you want to achieve. This can be a delicacy that has a dense structure and resembles store-bought marmalade, or a liquid mass that can be spread on bread. The thickness will depend on the amount of sugar added to the fruit puree or juice.

Soft apricot marmalade

You need to take up to 1 kilogram of apricots, granulated sugar (600 grams), 200 ml of water. You will also need to add citric acid (1 tsp).

Wash the fruits, remove the seeds and cut them. Then the fruits are placed in a pan. Cover with hot water and cook until they are soft. The next step is to grind the mass through a sieve or blend in a blender.

Add granulated sugar to the resulting apricot puree and place on low heat. Has the mass become thick? Then the marmalade is ready to eat.

Hard apricot marmalade

Prepare the following ingredients:

• apricot puree - 1 kilogram;
• pectin preparation from apples - 200 grams;
• sugar - 1 kilogram;
• citric acid - 1 tsp.

Let's figure out how to prepare pectin preparation:

Cut several apples into cubes without peeling or pitting. Place in a saucepan and pour boiling water over it. Cook for about half an hour over low heat. Pour the mixture onto a cloth and hang it over a clean container. Let the liquid drain. After 5 hours, the required amount of natural pectin will be collected.

Then start making marmalade. Boil the apricot puree with sugar in a saucepan. In the next step, add the apple pectin and cook the mixed ingredients until the apricot-pectin mixture thickens. Pour it into a box lined with paper. When it cools down, you can cut the marmalade into pieces and dip in sugar or powdered sugar.

Apricot marmalade with apples

Take up to 3 kilograms of ripe apricots, 1 kilogram of apples, granulated sugar (2 kilograms).

Prepare apricot puree separately, apple puree separately. Mix the two types of hot mixture, add sugar and cook. When the mass acquires a thick consistency, you can remove it from the stove. Pour the marmalade into jars and roll up the lids.

Delight your family with natural marmalade!

If you have some apricot left after harvesting, you can use it to make delicious marmalade for the winter. It will not contain, unlike store-bought desserts, dyes and thickeners, it will retain a large amount of vitamins and minerals for a long time, and will help strengthen the immune system. Children will especially enjoy this delicacy.

The benefits and harms of apricot marmalade

Apricot marmalade contains organic acids, fiber, vitamins, sugar and other healing substances. When ingested, it promotes:

• increasing hemoglobin and eliminating iodine deficiency;
• improving blood and immunity;
• improving the functioning of the pancreas, heart and intestines;
• losing weight and getting rid of hypertension;
• improvement of the nervous system.

In addition, homemade apricot marmalade actively removes toxins and waste from the body and reduces cholesterol levels.

Apricot marmalade for the winter

Apricot marmalade for the winter can be created in the form of jam or thick jelly. In this case, its shelf life will increase to 10 months, but the appearance and taste will remain the same, like candy.

Ingredients:

• sugar - 0.8 kg;
• apricots - 20-22 pcs. (or 1 kg);
• water - 100 mg (or half a glass).

Cooking method:

Apricots must be thoroughly rinsed in a cup of cold water. Place on paper or newspaper to dry. Divide in half and remove the pit. Transfer the fruits to a large saucepan or cast iron. Fill with water. Cook for about 10-12 minutes until the fruit is completely soft. Crush directly in the pan with a masher or grind with a blender, strain. Add sugar and cook again. Cook until the jelly thickens (about 40-60 minutes). Pour the prepared marmalade into dry, sterilized jars and place in a dark and cool place.

Apricot marmalade with apples

Thanks to the pectin contained in apricots, marmalade hardens quickly and can be used as a filling for various baked goods. Apples give it an even more refined aroma, color and taste.

Ingredients:

• Clean water - 1 tbsp.
• Sugar - 0.6 kg.
• Apples - 1-2 pcs. (or 440 g).
• Apricots - 0.7 kg.

Cooking process:

To make apricot marmalade at home, you need to thoroughly wash and pit the fruits, and also cut out the core of the apples. Place the fruit in a saucepan, add water and boil until soft. Place on a sieve, let cool slightly and wipe. Place the mixture back into the pan, add sugar and boil. As soon as the marmalade thickens, it should be placed in a bowl moistened with water and taken out into the air to dry. The finished product should be cut into pieces and sprinkled with starch or poppy seeds, and sent to sterilized jars or plastic containers. Store in a cool place.

Lemon-apricot marmalade

The next recipe for apricot marmalade is with lemon. This fruit complements the taste of the product and gives it a special sourness.

Ingredients:

• Apricots - 20-25 pcs. (or 1 kg).
• Lemon juice - 1 tbsp. spoon.
• Granulated sugar - 0.8 kg.
• Water - 250-300 ml.

Practical part

Sort the apricots, wash, pit and cut into small pieces. Place in a saucepan and immediately pour in a glass of water. Cook until the fruits are soft (10-15 minutes). Transfer the mixture to a blender, grind, return to the bowl, and bring to a boil. Add juice and sugar. Wait until the marmalade thickens. Transfer hot into sterilized jars and store.

Apricot, apple and lemon marmalade

Another very unusual recipe for apricot marmalade. It is worth a try for lovers of original dishes. However, everyone else will definitely like it too.

Ingredients:

• Chopped apricots - 3 tbsp.
• Lemon - 0.5 pcs.
• Fine sugar - 1.5 tbsp.
• Apple juice or cider (or other) - 3 tbsp. spoons.

Preparation:

Sort the apricots, remove any worms or badly spoiled ones. Wash the remaining ones under running water and remove seeds. Also, if desired, you can remove the skin, the marmalade will be softer. Place the fruits in a saucepan and add lemon juice and apple cider. Place on low heat. Add sugar and wait until it dissolves. As soon as this happens, make the fire stronger. Bring the future marmalade to a boil, cook for another 20 minutes, remembering to remove the foam. Transfer the finished product to a sterilized jar, roll up, and let cool. Place in a cool place.

If you have a blender, it is better to grind the apricots with its help; if not, you can use a regular sieve, meat grinder or even a grater for this purpose.

If you don’t want to cook apricot marmalade in a saucepan, you can do it in a slow cooker. The recipes are the same as those given above. Just cook it first in the “Steaming” mode, and after chopping - in any mode that maintains a temperature of 100 degrees, with the lid open.

Also, if desired, you can make sweets instead of marmalade. To do this, the mass, boiled to the desired thickness, should be transferred to a mold lined with baking paper and allowed to harden.

To prepare apricot marmalade, you can use any fruit, except for severely spoiled and wormy ones. If there are defects on the skin, they should be cut out with a sharp knife.

You can store homemade marmalade made in the form of candies not only in jars, but also in cardboard or plastic boxes. The best place for this is the refrigerator, the compartment for vegetables and fruits. But if you wish, you can simply put a jar of deliciousness on the balcony.

In conclusion

Delicious homemade apricot marmalade is not only tasty, but also very healthy. If you don’t want to save it for the winter, you can eat it immediately after it hardens. Young children will be especially happy about this.

Summer culinary joys 09.08.2018

Dear readers, today we meet the fifth article that participates in the Summer Culinary Joys competition, which runs on the blog until September 1, 2018. The prizes are great, the conditions are very simple. Hurry up and take part.

With us is Olga Shevtsova, who has already sent her third competition entry. Olga’s article is participating in the “Summer Homemade Delicacies” nomination. I give the floor to Olga.

Hello, dear readers of Irina’s blog! My name is Olga, I am a wife and mother of 2 children. Since I’m not working yet, I’m trying to devote as much energy as possible to my family. I always cook delicious and healthy dishes and, of course, various desserts. But since I can’t boast of culinary skills, I choose simple and accessible recipes. Today I will share with you a recipe for homemade apricot marmalade.

July is the time for picking apricots in our area. More precisely, their distant relatives. After all, for some reason real apricots don’t grow here. But there are many, many wild ones, we call them “perches”. And my mother says that in Kuban they used to say “zherdelya”. Their berries are small and sometimes with hard veins, but not all of them.

There are trees with delicious apricots, which we use in pies, dumplings, and compotes. And the main thing is that such apricot trees simply grow in our yards: walk, pick and eat. This is what we do if the year is fruitful. This year we are lucky: there are not only apricots, but also apples and pears, which have not been available for several years.

How to make homemade apricot marmalade

When everyone has already eaten their fill of apricots and we have replenished our supplies for the winter, it’s time to cook something tasty and sweet. I decided to stick with marmalade. How to make apricot marmalade at home? Here is my step-by-step recipe with photos.

We will need:

Apricots – 500-600 grams;
sugar – 200 grams;
water – 200 grams;
gelatin – 20-25 grams.

Apricots need to be thoroughly washed and dried a little. Then separate from the seeds. You can safely leave it in halves without cutting it into small pieces. Place all this in a saucepan, add water and place on low heat until the berries are slightly cooked.

I cooked for literally 10 minutes, the berries become soft very quickly. When it cools down a little, we need to turn our apricots into puree. A blender helps me, but you can also rub it through a sieve. The main thing is to get a homogeneous mass.

Return the puree to the pan, add sugar and reduce by one quarter. In principle, you don’t have to boil it if the berries are juicy and only half a glass of water was taken. But it turned out a little liquid, so I boiled it for about 15 minutes.

In the meantime, you need to take gelatin and dissolve it in a glass of water. Leave for 10-15 minutes, just remember to stir from time to time.

When the consistency of our puree has reached the desired thickness, we cool it a little and combine it with gelatin. Mix well and perhaps heat a little. But this is if the puree has cooled too much, because there is no need to bring it to a boil, we just need a few minutes to dissolve the gelatin in the warm apricot mass.

Now our mixture needs to be poured into the mold. I have a regular frying pan lined with parchment. You can use any molds; silicone ones work best. But personally, I don’t trust our industry and I don’t believe in the harmlessness of silicone. That's why I use only metal molds.

We put our almost finished marmalade in the refrigerator for several hours. I prefer to cook during the day and leave to set overnight. And in the morning all you have to do is remove it from the frying pan, separate the parchment (there were no problems here), cut it into portions and put it in a plastic container. Should be stored in the refrigerator. I think a week is possible. But don't worry - the marmalade is eaten much faster.

This is such a bright, fragrant, and most importantly, natural marmalade. It is a little softer than store-bought, but you can take 2 packs of gelatin and then it will become denser. But whoever likes it. My family likes this option.

Marmalade can be made from other fruits; apples generally make excellent marmalade. I think you can even make it from frozen berries - imagine, there’s snow outside the window and fruit marmalade on the table.

Sincerely, Olga Shevtsova, Kramatorsk.

I thank Olya for the wonderful recipe and active participation in the competition.
My dears, support Olechka’s competition work. Leave comments, click on the network buttons! And send your works. You can find out how you can win chic tableware, edible spoons, health kits, wonderful books on cooking and healthy eating by clicking on the button below.

Blog competition Summer culinary joys

And it will sound for the soul today Maksim Mrvica - Leeloo's tune . A wonderful composition from a wonderful musician. I introduced you to Maxim.

If you have some apricot left after harvesting, you can use it to make delicious marmalade for the winter. It will not contain, unlike store-bought desserts, dyes and thickeners, it will retain a large amount of vitamins and minerals for a long time, and will help strengthen the immune system. Children will especially enjoy this delicacy.

The benefits and harms of apricot marmalade

Apricot marmalade contains organic acids, fiber, vitamins, sugar and other healing substances. When ingested, it promotes:

• increasing hemoglobin and eliminating iodine deficiency;
• improving blood and immunity;
• improving the functioning of the pancreas, heart and intestines;
• losing weight and getting rid of hypertension;
• improvement of the nervous system.

In addition, homemade apricot marmalade actively removes toxins and waste from the body and reduces cholesterol levels.

Apricot marmalade for the winter

Apricot marmalade for the winter can be created in the form of jam or thick jelly. In this case, its shelf life will increase to 10 months, but the appearance and taste will remain the same, like candy.

Ingredients:

• sugar - 0.8 kg;
• apricots - 20-22 pcs. (or 1 kg);
• water - 100 mg (or half a glass).

Cooking method:

Apricots must be thoroughly rinsed in a cup of cold water. Place on paper or newspaper to dry. Divide in half and remove the pit. Transfer the fruits to a large saucepan or cast iron. Fill with water. Cook for about 10-12 minutes until the fruit is completely soft. Crush directly in the pan with a masher or grind with a blender, strain. Add sugar and cook again. Cook until thickened, about 40-60 minutes). Pour the prepared marmalade into dry, sterilized jars and place in a dark and cool place.

Apricot marmalade with apples

Thanks to the pectin contained in apricots, marmalade hardens quickly and can be used as a filling for various baked goods. Apples give it an even more refined aroma, color and taste.

Ingredients:

• Clean water - 1 tbsp.
• Sugar - 0.6 kg.
• Apples - 1-2 pcs. (or 440 g).
• Apricots - 0.7 kg.

Cooking process:

To make apricot marmalade at home, you need to thoroughly wash and pit the fruits, and also cut out the core of the apples. Place the fruit in a saucepan, add water and boil until soft. Place on a sieve, let cool slightly and wipe. Place the mixture back into the pan, add sugar and boil. As soon as the marmalade thickens, it should be placed in a bowl moistened with water and taken out into the air to dry. The finished product should be cut into pieces and sprinkled with starch or poppy seeds, and sent to sterilized jars or plastic containers. Store in a cool place.

Lemon-apricot marmalade

The next recipe for apricot marmalade is with lemon. This fruit complements the taste of the product and gives it a special sourness.

Ingredients:

• Apricots - 20-25 pcs. (or 1 kg).
• Lemon juice - 1 tbsp. spoon.
• Granulated sugar - 0.8 kg.
• Water - 250-300 ml.

Practical part

Sort the apricots, wash, pit and cut into small pieces. Place in a saucepan and immediately pour in a glass of water. Cook until the fruits are soft (10-15 minutes). Transfer the mixture to a blender, grind, return to the bowl, and bring to a boil. Add juice and sugar. Wait until the marmalade thickens. Transfer hot into sterilized jars and store.

Apricot, apple and lemon marmalade

Another very unusual recipe for apricot marmalade. It is worth a try for lovers of original dishes. However, everyone else will definitely like it too.

Ingredients:

• Chopped apricots - 3 tbsp.
• Lemon - 0.5 pcs.
• Fine sugar - 1.5 tbsp.
• Apple juice or cider (or other) - 3 tbsp. spoons.

Preparation:

Sort the apricots, remove any worms or badly spoiled ones. Wash the remaining ones under running water and remove seeds. Also, if desired, you can remove the skin, the marmalade will be softer. Place the fruits in a saucepan and add lemon juice and apple cider. Place on low heat. Add sugar and wait until it dissolves. As soon as this happens, make the fire stronger. Bring the future marmalade to a boil, cook for another 20 minutes, remembering to remove the foam. Transfer the finished product to a sterilized jar, roll up, and let cool. Place in a cool place.

If you have a blender, it is better to grind the apricots with its help; if not, you can use a regular sieve, meat grinder or even a grater for this purpose.

If you don’t want to cook apricot marmalade in a saucepan, you can do it in a slow cooker. The recipes are the same as those given above. Just cook it first in the “Steaming” mode, and after chopping - in any mode that maintains a temperature of 100 degrees, with the lid open.

Also, if desired, you can make sweets instead of marmalade. To do this, the mass, boiled to the desired thickness, should be transferred to a mold lined with baking paper and allowed to harden.

To prepare apricot marmalade, you can use any fruit, except for severely spoiled and wormy ones. If there are defects on the skin, they should be cut out with a sharp knife.

You can store homemade marmalade made in the form of candies not only in jars, but also in cardboard or plastic boxes. The best place for this is the refrigerator, the compartment for vegetables and fruits. But if you wish, you can simply put a jar of deliciousness on the balcony.

In conclusion

Delicious homemade apricot marmalade is not only tasty, but also very healthy. If you don’t want to save it for the winter, you can eat it immediately after it hardens. Young children will be especially happy about this.