Apricot confiture is a delicate dessert with the taste of the sun. A selection of recipes for apricot confiture for tea, for the winter, for baking
Dasha 06/25/12
What a yummy! I will definitely cook as soon as the apricot peak comes
Mirina 28.06.12
Already the market is full of apricots, both ripe and green. Yesterday I made jam, it turned out so beautiful, thanks for the recipe.
Victoria 27.07.12
Thanks for the recipe, there is always a problem with overripe fruit, but it turned out to be an excellent jam!
Tanya 03.07.13
Boiled apricots for 30 minutes, the jam turned out to be thick and dark amber in color. It seems to me that we call it jam. Delicious spread on a bun or as a filling in pies.
Larisa 24.07.13
I was very pleased with the recipe. Apricot jam turned out thick and fragrant.
Ella 29.07.13
apricot jam turned out to be rare, but tasty (I’m very sorry that it’s rare, but I don’t understand why)
Alyona
Ella, the apricots were probably very juicy, so they released a lot of juice. It took a little longer to boil until the desired consistency. The next time you make jam, pay attention to the juiciness of the fruit and add less water if necessary. Instead of a glass, pour in 2/3.
Vika 02.02.14
I really wanted the apricot jam to turn out thicker, but apparently I didn’t finish cooking it. rushed again).
Julia 08.07.14
Thanks, easy, I'll do it!
Olesya 15.02.15
Apricot jam turned out just amazingly tasty, so thick, fragrant. I adapted to put it in pies - even better than apple jam, and pancakes with such jam are excellent. For tea, it’s also good to spread toast with them, my child bursts them instead of purchased cookies.
Olesya Zhumakpaeva 28.06.15
It's something incredible) It's just space) Parents grow apricots, got it and boiled it) I'm on a diet myself, but I tried
Alena 28.07.15
Olesya, thank you for your feedback. Glad you liked the jam
Alla Nikolaevna 04.07.16
For the first time in 40 years of experience I hear that jam is cooked for 15-20 minutes. and rolled up. This is some sort of compote. In Armenia, they cook like this: We fall asleep berries (halves or quarters - why strain them? We even add bones) and when the juice starts up, usually on the trail. day - put on fire. Bring to a boil for the first time and turn off the heat. If it is morning, then in the evening the cooled mass is again brought to a boil over low heat. Remove the foam and stir so as not to burn. We leave until the next morning. Bring back to a boil in the morning and switch off. We lay out the cooled jam in clean, dry jars and roll up or close the lids. I do not pour water into jam at all - my own juice is enough.
Alyona
Alla Nikolaevna, you did not read the recipe carefully. Apricots are first boiled, then ground, and only then the jam itself is boiled from the ground pulp without adding water. This produces a smooth, thick apricot jam that can be spread on toast, etc. Your recipe is good, but it's apricot jam, not jam. Although, I think, there was confusion because of the English name, they have jam - this is jam, confiture, and jelly. But we have a name for each type of "jam"))))))
Lara 24.06.17
My family loves apricot jam so that the spoon stands up. Therefore, I increased the cooking time to 40 minutes. It turned out just what was required and the color became dark amber.
Xenia 07/30/17
Very tender and fragrant apricot jam! I'm glad I chose this recipe!
Galina 17.06.18
Alena, I didn’t see anything about water.
Alyona
Galina, in the second paragraph: pour apricot halves with boiling water (1 cup).
Ekaterina 03.07.18
Very tasty jam! I made this recipe last year and the whole family loves it.
Alyona
Ekaterina, thank you very much for your review.
Alla 08.07.18
if the apricots are very juicy, first you need to boil them without sugar so they retain their color, add sugar later
Apricot jam - thick, beautiful sunny orange color, with a bewitching aroma that drives you crazy! It is equally good in all manifestations: just for tea, spread on crispy toast or cookies, as a layer for a cake or pastries, filling for a pie and muffins. You can't do without such a blank in the pantry!
Today we will prepare apricot jam, which contains only fruits and sugar, without additives. To make it thick, choose not overripe for cooking, but on the contrary, slightly greenish fruits. They contain more pectin, which helps to set. Much, of course, depends on the variety of apricots. From some fruits, all the liquid quickly evaporates, they contain a lot of natural pectin and the jam turns out to be thick, which is worth a spoon. Others boil more slowly, reach a thick and viscous consistency, but more tender and mobile, not as dense as jam.
I will cook apricot jam for a long time, in two steps, according to classical technology. The first time I will soften the fruits so that it is easier to puree them. And then I will boil until thick, until the natural pectin does its job. If a long cooking time does not suit you, then use other recipes, with the addition of a powder "thickener" - pectin and numerous derivatives of its type. As a rule, the manufacturer describes in detail the method of preparation on the packaging.
Total time: 60 minutes / Cooking time: 50 minutes / Yield: 600 ml
Ingredients
- pitted apricots - 1 kg
- sugar - 1 kg
How to make apricot jam
Apricots are washed and dried, excess moisture in the jam is useless. I cut each fruit and remove the seeds. I weigh the exact weight of the fruit part and measure out the granulated sugar in a ratio of 1:1. I pour it into a saucepan where the jam will be cooked, shake it off and leave it for 2-3 hours so that the fruit releases juice and the sugar melts.
I put the pan on the stove, on the smallest fire. Gradually, the fruit will warm up, release a lot of juice, and the sugar will finally dissolve. As soon as it boils, boil for 10 minutes without a lid (you can not remove the foam). During this time, the fruit should become soft, it will be easy to grind them.
Remove from heat and let cool slightly so that no hot splashes fly during the puree. Then blend with an immersion blender until smooth. The result should be a shiny and viscous mass, smelling deliciously of dried apricots. If you do not have a kitchen assistant, then use the old proven method - wipe through a sieve with a metal grate. Although the option with a blender still seems to me more successful, since crushed skin remains in the jam, it is rich in vitamins and pectin, and it gives additional density.
I return the pot to the fire. Bring to a boil, then lower the heat and simmer until thickened, stirring with a wooden spatula. I remove the foam from time to time. From the moment of boiling, the jam usually boils down in 40 minutes. But here it is better to focus on the variety, volume and ripeness of the fruit, it is quite possible that more time may be needed, up to 1 hour. Cook without a lid to remove excess moisture. It is advisable to choose a pan as wide as possible, then the area for evaporation of moisture will be greater. And do not forget to stir, otherwise it will burn.
I check for readiness - if you drop it on a plate, then the jam should drain very slowly, the drop should stretch and thicken quickly.
I lay out hot apricot jam in sterilized and dry jars, roll them up with clean lids. I turn it upside down and leave it in this position until it cools completely (you don’t need to wrap it, otherwise excess condensate will form in the jars).
After cooling completely, the apricot jam will thicken even more, it will turn out sour-sweet, very fragrant. If it is too thick for use in baking, for example, for greasing a roll, then it can be slightly warmed up, then it will become softer and more elastic.
Store the workpiece in a dark and cool place. Shelf life - 1 year.
While the apricot season is in full swing, let's hasten to make all the necessary preparations from them. We have it first of all, and then, when the fruits are gaining ripeness, it's time to cook apricot jam for the winter. Let me tell you our secret: at the same time we are preparing syrup from these fragrant fruits - an indispensable thing for soaking cakes and biscuits. And the secret is that in this recipe for apricot jam, the syrup does not evaporate during cooking, but is collected in a jar and rolled up for the winter. The jam turns out to be thick, bright, moderately sweet, with a pleasant sourness of apricots.
Apricot jam recipe for the winter
Ingredients:
- Ripe soft apricots - 1 kg (pitted weight);
- sugar - 800 g.
How to make apricot jam for the winter
We sort through the fruits. Of those that are denser, you can make - very tasty, by the way, and done quickly, "on one or two." Soft, overripe, crumpled are set aside for jam. If there are spots or dense dark bumps, cut off these places, and what is left will also go into jam. After sorting, thoroughly wash the fruit, remove the seeds and cut into pieces of arbitrary shape. Weigh - according to the recipe, we need a kilogram of prepared apricots.
We take a bowl or pan, a bowl for jam, cauldrons and lay apricots in layers there, sprinkling them with sugar. Cover, leave until the morning. It is not necessary to pour water. Apricots only seem dry, there will be a lot of syrup in the morning!
Look what happened to them after 12 hours, how much syrup was formed! There is no point in evaporating it, especially since with prolonged cooking, jam for the winter will turn out dark and tasteless.
We act in this way: while the fruits are boiling, scald one or two half-liter jars with boiling water, warm them over the steam. As soon as the boil begins, carefully collect the risen foam. Cook for about ten minutes, so that the apricots are a little soft, and the syrup has a rich taste.
Then, with a small ladle, we scoop up only the liquid, without fruit, and fill the hot jars. Here we twist them. Just like that, we have prepared a fragrant impregnation for cakes and biscuits for the winter, completely natural, with a pleasant sweet and sour taste and aroma of apricots.
Well, now we will prepare apricot jam for the winter at home, and it will turn out to be much tastier than the one sold in stores. Boil the apricot pulp over medium heat for about ten minutes, stirring constantly. We follow the color of the apricot pulp, if it starts to get dark, we stop heating. Grind everything with a blender into a thick homogeneous puree.
We return to the fire, set the minimum. We cover the jam with a lid, but loosely so that the steam comes out. Or we put a special fine mesh on top so that the splashes do not scatter around the kitchen. Cook for 10-12 minutes, stirring. The mass thickens quickly, in principle, after ten minutes we can assume that the apricot jam is ready.
If you want to cook thicker, keep on low heat for another five minutes or longer. We determine the density in this way: we collect apricot jam in a spoon and tilt it: if it slowly slides, then when it cools, the mass will be very thick, you can smear it on bread like confiture.
Be sure to sterilize jars and lids. We pack hot jam, filling the containers under the neck, tightly twist. It does not need to be wrapped or hidden in pillows. Leave to cool by turning the jars upside down.
Jars of apricot jam are stored at room temperature, just like the syrup we prepared earlier.
Well, that's it. Now we have a delicious preparation - apricot jam for the winter, and as a bonus for our work, fragrant impregnation for cakes and biscuits. Do you have any proven recipes and secrets of apricot preparations? Let's share in the comments!
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Apricot confiture, the recipe of which will be discussed later, is a delicate and very tasty dessert. You can cook it in different ways. It should also be said that it is permissible to use this delicacy not only for the purpose of ordinary consumption with tea, but also for a layer of cakes, as a filling for buns, cakes, for making sweet sandwiches, etc.
general information
What is apricot confiture? All housewives should know the recipes for such a delicacy. But before presenting them to your attention, you should tell what it is in general.
Confiture is a jelly-like food product in which whole or crushed berries or any other fruits cooked together with sugar are evenly distributed. It should also be noted that such a dessert is often added in the form of pectin or agar-agar.
Unlike jam, which has a spreadable consistency, confiture is a jelly mass. Usually it keeps its shape well and does not drip off the spoon even when turned upside down.
History of occurrence
Now you know what apricot confiture is. The recipe for such a dessert should be used if you want to preserve berries or fruits for a long time, as well as eat solid foods (for example, quince) or with a sharp aroma and taste (for example, lemons).
How long ago did they start making apricot confiture? The recipe for such a delicacy has been known to people since ancient times. Very often in the annals, fruits are mentioned that were boiled in honey or in evaporated grape juice. However, for quite a long time, such products were a luxury and a rarity. But at the beginning of the 19th century everything changed. It was at this time that it began to actively spread
Apricot confiture: cooking recipes
There are many ways to prepare such a delicacy. However, they are all similar to each other and require the use of a standard set of products (there may be different proportions).
What ingredients do we need to make apricot jam? The recipe for such a dessert involves the use of:
- pectin - 20 g.
Fruit preparation
How should apricot confiture be prepared? The recipe with the photo requires you to first wash all the fruits, and then divide them in half and remove the seeds. Then they are laid out in a large basin and covered with sugar. In this form, apricots are left for 4 or more hours. This is necessary so that the fruits give their juice and, combined with sugar, form a thick syrup.
Heat treatment
How to cook apricot confiture? A simple recipe for this dessert involves cooking it over low heat. A bowl of sugar syrup is placed on the stove and slowly brought to a boil. At the same time, be sure to ensure that the apricots do not burn. To do this, they are constantly stirred with a large spoon.
Bringing the confiture to a boil, it is boiled over low heat for exactly 5 minutes. Next, the dessert is removed from the stove and left to cool for 4 hours. Over time, pectin is added to the apricots and put back on the stove. In this form, the confiture is boiled for another 10 minutes, stirring regularly.
Final stage
After all the described actions, the boiled fruits are removed from the fire and partially cooled. Next, they are whipped with a blender, obtaining confiture of a homogeneous consistency. After that, it is laid out in jars, closed and sent to the refrigerator. In this form, confiture is kept for about 4-5 hours. As soon as it cools, the product can be eaten.
Apricot confiture: a recipe for the winter
Properly prepared confiture has a jelly structure. If you failed to achieve such a result, then we recommend using more gelling agents. They will contribute to obtaining a thick and tasty dessert that can be consumed just like that, along with tea, and also used for baking and other delicacies.
What ingredients do we need to make delicious apricot jam? The recipe, implemented in a slow cooker, requires the use of:
- soft ripe apricots - 1 kg;
- small beet sugar - 800 g;
- drinking water - ½ cup;
- agar-agar - 20 g.
We prepare products
To prepare apricot confiture, you need to purchase only ripe and soft fruits. They are thoroughly washed in hot water, and then dried, divided in half and the bones are taken out.
As soon as the apricots are processed, they are laid out in a multicooker bowl and 300 g of granulated sugar are poured. After mixing the components with a spoon, they are immediately subjected to heat treatment.
Cooking confiture in a slow cooker
Due to the fact that apricots with sugar were not kept warm for several hours, a little drinking water should be added to them. This will prevent the fruit from burning, and will also contribute to the rapid formation of syrup.
Cook apricot confiture in a slow cooker, preferably in stewing mode. Such a program will allow the dessert to be prepared slowly and carefully.
Stirring sweet fruits regularly with a large spoon, they are gradually brought to a boil. After that, time is recorded and confiture is cooked for exactly 10 minutes. As time passes, the apricots are partially cooled and they are processed mechanically.
Grind fruit through a sieve
Above, we told you about how to prepare apricot jam using a kitchen device such as a blender. If you do not have such a device available, then we recommend using a conventional sieve. A small part of the thermally processed apricot mass is laid out in it, and then it is intensively crushed with a pusher. In this case, the skin and hard fibers should remain at the top, and all the most delicate pulp should be at the bottom.
Re-heat treatment
As soon as the pulp from the apricots is separated from the skin and coarse fibers, they begin to heat it again. To do this, a homogeneous fruit mass is laid out in a multicooker bowl, where all the sugar residues are subsequently poured, and a gelling agent such as agar-agar is also added.
After mixing all the ingredients with a large spoon, they are slowly brought to a boil in the mode of cooking or stewing. After the apricot mass begins to foam, the time is immediately noted. This time, the confiture is cooked a little longer (about ¼ hour).
Proper winter dressing
In order for apricot confiture to retain all its taste qualities well, and it can be consumed throughout the long winter, the finished fruit mass must be laid out only in sterilized jars.
There are many ways to sterilize such containers. Someone uses a microwave oven, someone uses a slow cooker, and someone carries out such a procedure on a conventional stove.
So, after the jars are prepared, they are filled with hot confiture and immediately rolled up with boiled tin lids. In this form, the containers are covered with a thick blanket and left at room temperature for 2-3 days.
Over time, apricot confiture is removed to the pantry, cellar or cellar. If you do not have such places, then the dessert can be stored in the refrigerator or at room temperature. It is allowed to eat it after a few days.
