Due to the high content of pectin in stone fruit, apricot jam slices in syrup turns thick as jam, even with a short cooking time. Not too long digestion is critical, when it comes to jam with whole pieces of fruit, as with prolonged heat treatment, the flesh of apricot easily turns into puree.
Apricot jam slices in syrup - recipe
This recipe includes a basic triplet of ingredients that provide an amazing result. Citruses in the recipe help not only to give the workpiece a light acidity, but also to strengthen natural pectin, making the consistency of the jam more dense.
Ingredients:
- apricots - 2.8 kg;
- granulated sugar - 1,3 kg;
- lemon juice - 85 ml.
Preparation
Before preparing syrup for apricot jam, the fruit itself should be divided in half and separated the bone from the pulp. Syrup for jam is a mixture of natural fruit juice, with lemon and sugar juice, it does not require pre-cooking, it is enough to simply connect all the ingredients together in an enamel pan and leave in the heat for 15 minutes. If you have the time, then safely leave the apricots for the whole night, in which case they will release much more juice and the jam will get more liquid.
After 15 minutes, place the dishes on medium heat and leave the jam to cook for 15 minutes, stirring occasionally, preventing the fruit from sticking. When the surface of the jam starts to foam, set the timer for half an hour and reduce the heat a little. Foam from the surface, remove and cook the jam until the syrup becomes transparent, and the fruit does not soften, but will retain its shape.
Recipe for apricot jam in syrup
This original variant of jam is prepared on the basis of fresh apricots and dried apricots, and syrup for it is brewed on the basis of white wine and citrus juice. At the output is a very noble delicacy with a rich taste and a variety of textures.
Ingredients:
- Apricots - 1.4 kg;
- dried apricots - 345 g;
- sugar - 645 g;
- juice of one lime;
- juice of one orange;
- a peel of one orange;
- vanilla pods - 2 pcs .;
- dry white wine - 420 ml.
Preparation
To make dried apricots softer, soak it in wine a day before cooking. Prepare fresh apricots by removing the bone from the fruit and cutting into slices. Combine dried apricots with sugar, the remaining wine and citrus juice, add vanilla pods and pieces of soaked dried apricots. Keep the jam over medium heat, stirring occasionally and removing the foam from the surface. When the apricots soften, and the syrup thickens (after about 20 minutes), the jam can be poured in a sterile container and harvested for the winter.
Apricot jam filled with syrup
The secret of preserving the shape of each of the halves of apricot lies in the special technology of preparation, in which the fruits are laid already in a boiling syrup, and not cooked all at the same time. As a result, you get soft, but whole halves of fruit mixed with a transparent golden syrup.
Ingredients:
- apricots - 540 g;
- water 715 ml;
- granulated sugar - 210 g;
- lemon juice - 25 ml.
Preparation
Prepare the fruit by dividing each of the apricots in half and removing the stone. Combine the remaining ingredients together in an enameled container. Leave the syrup on medium heat, waiting for the dissolution of the sugar crystals. Place the apricot halves in a hot syrup, reduce heat and leave everything cooked for 50 minutes with an inactive boil. At the end of the time, prepare the apricot jam in the syrup for the winter, spread it over sterile containers and immediately roll it up.