Apricot jam each hostess cooks in own way. How to cook it with lobules in syrup, now we will tell.
Apricot jam slices in syrup - recipe
Ingredients:
- filtered water - 300 ml;
- sand sugar - 1,1 kg;
- apricots are dense - 900 g.
Preparation
For this jam we need fruits that are dense, even slightly immature. Thoroughly wash them, a little dry, extract the bones. We place the lobules in a wide enameled container, preferably if it is a basin. Separately boil the syrup . Immediately pour the lobes of apricots. We leave 12 hours to insist. Now the syrup is drained, let it boil and then poured into apricots. Again, let's brew. And again, the syrup is accurately drained, boiled, poured into slices of apricots and put the container on a small fire. To lobes remained intact, jam it is better not to interfere with a spoon, and gently shake. Formed foam is always removed. We weld the jam for an hour, until the beautiful golden syrup color. We check the readyness of jam so - we drip a drop on a clean dry plate if it keeps the shape, but does not spread - you do not need to make more jam.
Apricot jam in syrup for the winter
Ingredients:
- apricots are dense - 1 kg;
- purified water - 250 ml;
- sand sugar - 450 g.
Preparation
Apricots are sorted out, mine, we extract pits and peel. We break the stone, and put the nucleoli into apricots. We put them in a fireproof form. Pour sugar into the pan, pour 250 ml of water, put it on the fire. Cooking, stirring, until the sugar dissolves. Bring to a boil and then pour into apricots. Cool it, gently pour it into a saucepan, boil again and pour the apricots. We repeat the procedure 3 more times. Then place the hot jam on jars and cork.
Recipe for apricot jam in syrup
Ingredients:
- apricots - 600 g;
- Purified walnut kernels - 60 g;
- purified water - 150 ml;
- granulated sugar - 450 ml.
Preparation
Apricots are carefully washed, divided into halves and remove the bones. Now, cook sugar syrup for apricot jam - pour sugar into the boiling water and boil it over a small fire until it dissolves. Hot syrup immediately pour the wedges of apricots. About an hour, let's brew, then put on a small fire and let it boil. A couple of minutes of boiling and remove from the plate. We chop the walnut kernels in small pieces. Again we put the jam on the fire, add the nuts, mix and after the boil we set it aside. A couple of times we repeat the procedure already with nuts. After that, we pour our apricot jam, filled with syrup, on cans and spin.