Being rich in pectin, apricots are great for preparing jams even without additional thickeners. Details on how to prepare apricot jam at home by various techniques, we will discuss further.
How to prepare apricot jam?
As part of this recipe, jam is brewed using the basic three ingredients, without the addition of gelatin or pectin. This technique is much simpler, but also takes more time to digest the fruit.
Ingredients:
- apricots (halves) - 8 items;
- lemon juice - 55 ml;
- sugar - 940 g.
Preparation
Prepared halves of apricots are placed in enameled dishes, pour with lemon juice and pour sugar. Place the bowl of fruit over the medium fire and wait until the fruit comes out of the fruit, mixes with the sugar and turns into syrup. When the syrup comes to a boil, reduce heat and leave it cooked for half an hour, stirring occasionally to avoid sticking apricot to the bottom of the dishes. At the end of time, when the jam becomes homogeneous, it can be laid out on a previously sterilized container and rolled up.
How delicious to cook apricot jam for the winter?
Apricots can be combined with a wide variety of additives. In this case, we decided to supplement jam with alcohol, splashing some fruits with kirsch.
Ingredients:
- apricots - 1.3 kg;
- water - 55 ml;
- sugar - 590 g;
- lemon juice - 10 ml;
- kirsch - 15 ml.
Preparation
Prepare apricots by dividing the fruits in half and removing the bone from them. Place apricots in enameled dishes, pour water and cook, waiting for softening. Put in the sugar, and continue cooking until the jam becomes homogeneous and thickens. Thickened jam drop on a saucer cooled in the freezer to check its readiness. If a drop of jam is frozen, covered with a film, the workpiece is ready to be bottled in a sterile container. Just add the kirsch and lemon juice first.
How to cook apricot jam with gelatin?
Gelatin in the recipe of apricot jam helps to significantly reduce the time of preparation of the billet. True, before short digestion, apricots will need to stand with sprinkled sugar to isolate a sufficient amount of juice.
Ingredients:
- apricots - 2.3 kg;
- sugar - 1,8 kg;
- gelatin - 115 g.
Preparation
Divide the apricots into pieces of the desired size. Each of the pieces placed in enameled dishes and pour a mixture of sugar with gelatin. Leave the fruit to let the juice last all night, and in the morning place the future jam over medium heat and cook for 7-10 minutes. Distribute the hot pre-finished pre-sterilized container.
If you do not know how to prepare apricot jam in a multivark, then you can also use this recipe. Set the "Quenching" mode and cook all the ingredients for an hour.
How to cook apricot jam with "Confiturka"?
"Confiturka" is the name of the additive for home preservation, which contains sugar, citric acid and pectin. Thanks to the latter, homemade jams are able to thicken strongly in a minimal amount of time.
All the proportions of ingredients are indicated on the packaging of "Confiturki". Prepare the apricots by separating the pulp from the stone, and then place it in the enamelware and mash it well. Put the "Confiture" and cook jam for about 5-7 minutes. Pour ready jam over the cans and roll.