Preparing a variety of sweet delicacies for the winter, you can enjoy the cold in the summer taste, as well as replenish the supply of necessary vitamins. In this article we will tell you how to cook real apricot jam according to classic recipes.
Delicious apricot jam
An amazing jam with a delicate citrus aroma will certainly amaze all sweet tooth. It can be served immediately to a crispy toast or cook for future use.
Ingredients:
- Apricots are slightly ripe - 975 g;
- oranges, finely chopped - 375 g;
- sugar - 825 g.
Preparation
First rinse the apricots, divide them into slices and remove from the bones. Send the fruit to an enamel container, pour sugar, and leave for eight hours to separate the juice.
Scald the oranges with boiling water and leave in it for a minute, then cut into pieces, remove the stones, and pulp with the rind beaten with a blender or pass through a meat grinder. Add the citrus slurry to the apricots, mix and send to the fire. Give the workpiece to boil, stirring constantly, to dissolve all the sugar crystals, boil with the first signs of boiling for five minutes and set aside for half a day. Repeat the procedure a couple of times, and after the third boil, pour the prepared jam over the containers (sterile), close them tightly, and turn them downside down under a warm blanket, leave until completely cooled.
Apricot jam for the winter
Ingredients:
- Apricots ripe - 2.4 kg;
- granulated sugar - 1,5 kg;
- lemon acid.
Preparation
First, rinse the apricots, dry them, get rid of the stones in any convenient way. Fold the fruits in a suitable container. Fill the sugar with clean, cold water and allow the syrup to boil. Cover the apricots with a boiling syrup and leave for half a day. Once the lobules have absorbed the syrup, the jam needs to be boiled again and can be rolled. Jam should be cooled before storing for coolness.
Jam from apricot lobules
Ingredients:
- apricots - 975;
- water-425 ml;
- sugar - 1,250 kg.
Preparation
Dense apricots carefully rinse, divide into halves, remove the bones and pour the fruits into the enameled container. In a separate saucepan of sugar and water, cook the syrup, stirring it periodically. Pour the apricots with hot syrup and stir intensively. After a while, gently drain the fruit from the fruit, boil and pour the apricots again. Leave the workpiece aside for half a day. After a while, send the jam to the fire and cook over minimal heat for about an hour until the syrup turns golden. Finish the jam in jars, roll them up, turn them over and leave them to self-sterilize. After that, you can put away the treat for storage in the cool.
Dense apricot jam pitted - classic recipe
This jam can be cooked to the maximum thickening and, as a result, get the perfect jam. It can be used as a filling for pastry pies or crispy croissants .
Ingredients:
- apricots - 975 g;
- sugar - 875 g;
- a vanilla pod.
Preparation
After rinsing and drying apricots, divide into slices and remove pits. Place the lobules in a suitable bowl and randomly puncture the fruit with a fork. This procedure will allow apricots to allocate a maximum of juice, and they will not burn during cooking. Put sugar on top of it, put vanilla and leave overnight. The next day, place the apricots on a low intensity fire and cook until the desired density, periodically removing the foam. Thickened jam hot spread over sterile jars and roll.