Now it's time for berries and fruits - it's time to do their canning. Today we will teach you how to properly cook a fragrant apricot jam pitted. The delicacy turns out to be incredibly aromatic, delicious and its rich color will cheer you up even in rainy weather.
A recipe for apricot jam in a multivark
Ingredients:
- Apricots ripe - 605 g;
- sugar is small - 305 g;
- lemon - 20 g.
Preparation
Apricots wash, spread on a towel and dry. Carefully remove the bones from them, breaking them into halves. Throw the fruit in the bowl multivarka, add sugar, squeeze out the juice from the lemon and close the device with a lid. We select "Quenching" and mark about 55 minutes. Periodically open the lid and mix the contents. After the ready signal, lay out the hot apricot jam on half-liter jars and roll them up.
Recipe for apricot jam without pits "Pyatiminutka"
Ingredients:
- Apricot garden - 2 kg;
- sugar - 605 g.
Preparation
Apricots are washed, dried, and remove the bones, breaking into halves. Fold the fruits in a deep saucepan, pour sugar, stir and leave for 10 hours, covering the top with gauze. After that, we send the dishes to the fire and, stirring, bring the jam to a boil. Boil the delicacy 5 minutes, stirring occasionally with a wooden spoon. Next, lay out the hot jam in sterile small jars, roll up and turn upside down. We wrap the blank with a blanket and leave it until it is completely cooled.
Recipe for apricot jam without seeds with lemon
Ingredients:
- Apricots ripe - 990 g;
- lemon - 85 g;
- sugar is small - 505 g;
- ground cinnamon - to the taste.
Preparation
Apricots are well washed, wipe dry and extract carefully the bones, preserving the fruits whole. Then we send the fruit to the pan, pour the sugar and put it on medium heat. After boiling, reduce the heat and cook the treat for 20 minutes, taking off the foam with a bubble. At the end, throw cinnamon and a lemon, chopped with zest in small cubes. Boil the delicacy for another 5 minutes, and then cool the apricot jam entirely without pits and serve for tea or lay out on clean jars and roll for the winter.
Recipe for apricot jam without seeds for the winter with gelatin
Ingredients:
- apricot garden - 990 g;
- gelatin food - 30 g;
- sugar - 405 g.
Preparation
With washed fruits, we remove the bones and break them into halves. Throw the fruit in a saucepan, add sugar, food gelatin, mix and leave for a day. Next, we send the dishes to the fire and bring the contents to a boil, taking off the foam with a bubble. Cook the jam for 5 minutes, and then pour on sterile jars and close with capron cap.
Recipe for apricot jam in syrup
Ingredients:
- apricots - 990 g;
- sugar - 1,5 kg;
- lemon - 5 g;
- water 405 ml.
Preparation
We select ripe apricots, rinse, dry and remove pits. Pour the pan with water, bring it to a boil and carefully dip the fruit. Blanch them 2 minutes, and then cool and discarded in a colander. In the cooking basin we pour sugar, pour water, mix and put the syrup on the stove. After boiling, we lower accurately prepared fruit and boil the delicacy 10 minutes. Next, we remove the delicacy, cool it completely, and then put it on the middle fire again and cook for 10 minutes after boiling. Repeat this procedure a few times, and then lay out the jam in jars and roll them up with lids.