At the beginning of summer apricots appear, in my opinion, the most delicious first summer fruits, of which the best is to make apricot jam with lemon. In the future, this useful dessert will serve the home pastry well. Biscuit cakes are covered with just such apricot jam before applying butter cream or chocolate icing. A thin layer of fruit puree secures biscuit crumbs, they do not climb into the icing, so the cake looks very professional! Lemon apricot jam with lemon is used to make Sacher cake. Biscuit roll with fragrant and thick apricot jam is also incredibly tasty!
- Cooking time: 50 minutes
- Quantity: 2 cans with a capacity of 500 ml
Ingredients for making apricot jam with lemon:
- 1, 5 kg of apricots;
- 1 kg of granulated sugar;
- 1 lemon;
- 50 ml of filtered water;
- 2-3 star badies;
- cinnamon stick.
Method of making apricot jam with lemon.
Ripe fruits put for a few minutes in a bowl with cold water, then thoroughly washed with running water, put in a colander.
Cut the fruit into two parts, pick up the bones. If the apricots are small, then you can not mess around and leave the bones, as we will wipe the finished fruit puree through a sieve.
We measure off sugar. Squeeze the juice from a whole lemon, add water. Lemon juice is filtered through a sieve so that no bones get into the pan.
Add the star aniseas and cinnamon sticks to the syrup, heat over low heat until the sugar completely dissolves.
Put apricots sliced into slices in hot syrup, set on fire, bring to a boil, remove the froth.
Cook for 20 minutes over low heat, stirring so as not to burn. It is possible to handle fruits freely, and there is no need to keep them whole.
When the fruit becomes almost transparent, remove the saucepan from the stove, rub the mass through a sieve. Cinnamon sticks and badian return to the pan.
Again, bring the mass to a boil, cook for about 10 more minutes on moderate heat.
My jars in baking soda solution, rinsed with boiling water, dried in the oven. We pack hot jams in warm jars, cover them with loosely boiled lids. At first, the fruit mass will seem liquid to you, however, as it cools, it will thicken.
When the jars of jam are completely cool, cork them tightly, remove them in a dark place. Jam can be stored in a regular kitchen cabinet or pantry.
Try to close the jars not with ordinary lids, but with parchment or plain baking paper. During storage, the moisture will gradually evaporate, and the mass will become similar to marmalade.
There is an opinion that fruits of any quality are suitable for jams, even slightly spoiled - there is some truth in this. The British came up with jam, it was first cooked from slightly spoiled citrus, in my opinion, tangerines. If there is a lot of sugar in jam, and it is cooked at a high temperature, in other words, it boils strongly, then almost all pathogenic microorganisms will die during cooking. I am not agitating to make jam from spoiled fruit, but I can save a little on the price this way.
Apricot lemon jam ready. Enjoy your meal!