Apricot Jam

Apricot Jam

A bright yellow-orange apricot jam is unlikely anyone can be left indifferent. This fragrant delicacy can be eaten with spoons, spread on bread, used as a filling in the preparation of sweet pastries. Even an inexperienced hostess can cook a treat on her own. If you want to eat this thick dessert of apricots all year round, jam can be prepared for the winter.

Cooking Features

The process of making apricot jam is not complicated. Even an inexperienced cook can make it if he knows a few moments.

  • Gourmets say that if, when preparing jam for 80% ripe fruit, to take 20% of the slightly under-ripened, the dessert becomes pleasantly sour and leaves the most delicious.
  • There is pectin in the apricots, and jam of them can be cooked without adding gelling components. It will take a lot of sugar, it will take a long time to boil the berry mass, and after cooking it is desirable to wait a month for the apricot mass to thicken a little more. Only then apricot jam, cooked without adding thickeners, will have the consistency that is optimal for this type of delicacy.
  • Apricots for making jam are ground using a blender or meat grinder. Some recipes involve the use of larger pieces of fruit, then they are cut into small slices using a sharp knife.
  • Apricot jam is cooked without stones, since they form prussic acid during long storage. The specific almond flavor of jam from these fruits can be given by adding almond nuts or flavoring with the smell of almonds.
  • If you clean the apricots before cooking, the jam will have a more delicate texture, but you will need pectin, gelatin or other thickeners to make it. This is due to the fact that most of the pectin is contained in the apricot peel. If you do decide to peel the fruit, put them in boiling water for 20 seconds, then immediately transfer them to the cold - the skin will be removed easily.
  • Using thickeners for making jam, pay attention to the recommendations for their use, which are placed on the package. These powders may have a different composition, which leaves its mark on the technology of their preparation and use. Pectin is most often mixed with a small amount of sugar before being added to the jam, agar-agar is boiled, gelatin is soaked in cool water, or it is poured directly into the container in which the jam is brewed. In the latter case, only fine and instant gelatin of the highest quality will do.
  • When using gelatin for making jam, add it no more than 5 minutes before the dessert is ready, otherwise you will get the opposite effect - the delicacy does not thicken, but will become thinner.
  • When cooking apricot jam for the winter, it should be laid out on sterilized jars, rolled up with sterilized lids, otherwise it will quickly deteriorate.

Jam storage conditions depend on the specific recipe. In most cases, it is well worth it at room temperature.

Classic recipe of apricot jam

Composition (1 l):

  • apricots - 1 kg;
  • sugar - 0.5 kg;
  • water - 50 ml.

Method of preparation:

  • Wash the apricots, dry them with a napkin. Cut in half, remove the seeds from the fruit.
  • Fold the apricots in a bowl, add water. Heat to a boil and cook for 5 minutes to soften the fruit.
  • Grind fruit to a puree state with an immersion blender or wipe them through a sieve.
  • Add sugar, mix thoroughly.
  • Cook over low heat, stirring and periodically removing the foam until the jam has acquired the desired thickness. If you cook apricot mashed potatoes over medium heat or do not remove the foam, the jam will not be transparent.
  • Sterilize the jars and their lids.
  • Spread jam on prepared cans. Roll them up.

Once the jam has cooled, the jars with it can be removed to the place of permanent storage of supplies for the winter.

Apricot jam with citric acid

The composition (1, 5 l):

  • apricots - 1, 2 kg;
  • sugar - 1 kg;
  • citric acid - 1 g.

Method of preparation:

  • Apricots, having washed and dried, cut in half, remove the bones from them.
  • Cut the fruit into slices, place it in an enamel container.
  • Pour half of the sugar in the recipe. Leave for a few hours.
  • When the apricots make juice, put the container with them on low heat and boil, removing the foam, 15 minutes.
  • Turn into a puree in any way you like.
  • Add the remaining sugar and citric acid. Boil to the desired consistency. Usually it takes about 1, 5 hours.
  • Spread out on sterilized jars, roll up.

After cooling, the jam is stored at room temperature. Citric acid makes it taste more pronounced, prevents sugaring.

Apricot jam with gelatin

Composition (2 liters):

  • apricots (without stones) - 1 kg;
  • pure boiled water - 0, 25 l;
  • sugar - 1 kg;
  • gelatin - 40 g.

Method of preparation:

  • Wash and dry fruit, remove bones from them.
  • Grind pulp with a blender or meat grinder to a mash.
  • Mix apricot puree with sugar, leave for 4 hours.
  • Fill the gelatin with cool water.
  • Heat the apricot mass to a boil over low heat and boil, stirring for 20-30 minutes.
  • Pour water with gelatin while mixing apricot paste.
  • Cook for 2 minutes after the jam begins to boil again. Remove from heat.

Using gelatin saves time and gets more jam, as fruits are boiled less. The taste of this dessert is slightly less saturated than that made according to traditional recipes, but many like it even more.

Apricot jam with pectin

The composition (1, 75 liters):

  • pitted apricots - 1 kg;
  • sugar - 1 kg;
  • pectin - 1 sachet.

Method of preparation:

  • Wash apricots, lower for 20 seconds in boiling water, transfer to a container with cold water.
  • Peel the fruit from the skin, remove the bones from it.
  • Chop the apricot pulp to a puree state in any way you like.
  • Mix apricot pulp with sugar, leave for a few hours to melt the sugar in apricot juice.
  • Place the container with the apricot billet on the fire, cook for 20 minutes.
  • Remove from heat. Wait 30-60 minutes for the jam to cool slightly.
  • Add pectin, mix.
  • Heat to boil again and cook for 5 minutes.

It remains to lay out the jam in prepared jars, seal tightly and cool. The treat according to the above recipe is especially tender.

Apricot jam is one of the most delicious and delicious desserts. Making it for the winter is a good idea. The use of such a delicacy is sure to be found.

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