Fans of traditional apple jam this summer can change their favorite workpiece with a delicious and original alternative - apricot jam perfect for adding to pastries and simply spreading on toast with butter. How to cook apricot jam we will talk in the recipes below.
Apricot jam with vanilla for the winter
Ingredients:
- Apricots - 2.4 kg
- granulated sugar - 2,6 kg;
- pods of vanilla - 2 pcs.
Preparation
After rinsing the apricots and drying the fruits, divide them into halves and get rid of the bones. Put the flesh in an enameled container and arbitrarily start piercing it with a fork. In the future this simple procedure will allow apricots to allocate more juice, and from that they will not burn during cooking and there will be no need to add water. Put sugar on top of apricot halves, put vanilla pods and leave the foundation of the future piece for the whole night. The next day place the apricots on medium heat and cook until the desired degree of density is obtained, periodically getting rid of the foam on the surface. Thickened jam hot spread on sterile jars and roll.
Apricot jam can also be made in a multivark. To do this, the prepared fruit is cooked with sugar in the "Gem" mode for an automatically set period of time.
Thick apricot jam
Ingredients:
- Apricots - 1,9 kg;
- granulated sugar - 275 g.
Preparation
Grind apricot flesh in any accessible way: cut or blend with a blender, for example. The resulting mass of poured sugar and put on medium fire. The key here is the dishes, as in this recipe jam should be fried in a pan. During cooking, the apricot mass should be periodically mixed, and the thicker it becomes, the more frequent it will be necessary to work with a spoon. After an hour and a half, the jam can be poured into a sterile jar and rolled.
Apple-apricot jam
Ingredients:
- sour apples - 980 g;
- apricots - 620 g;
- granulated sugar - 740 g.
Preparation
Optionally cut the apples and apricots into slices and pour them with sugar. Leave fruit at night to start the juice, and the next day place a container with future jam over a burning hotplate. Cook the jam for a half or two hours or until it reaches the required density.