What screams about the summer is louder than a jar of sweet fruit blanks, which it is so nice to open in the cold to remember the warm pore. In this material, we will analyze one more apricot recipe - a recipe for jam, which will delight you not only with its sunny color, but also with an amazing taste, pleasantly complementing both a simple cup of tea and recipes of your favorite pastries.
Apricot jam for the winter - recipe
Ingredients:
- apricots - 1.2 kg;
- granulated sugar - 1.2 kg;
- lemon - 1 pc.
Preparation
Before cooking apricot jam for the winter, the fruits must be rinsed and then extracted from them a bone. Apricot flesh should be placed in a saucepan, covered with sugar and sprinkled with lemon juice. Putting the dishes over the faint fire, gradually begin to dissolve and caramelize the sugar, and when the crystals are completely dissolved, strengthen the heat to medium and cook jam with moderate boiling for 15-20 minutes. When the syrup just starts to boil, put a plate or saucer in the freezer, they will help determine the degree of readiness of the jam. After the allotted time, drip some apricot jam on the surface of the ice dish and look at the drop: if it has become covered with a film and become viscous - jam is ready, and if it continues to drip over the surface, then the workpiece should be held on the fire for 5 more minutes.
If desired, you can cook apricot jam for the winter in a multivark, for this, placing all the ingredients in the bowl of the device, turn on the "Baking" mode and set the timer for an hour, do not cover the lid.
Apricot jam for the winter with gelatin
Typically, the flesh of the apricot contains a sufficient amount of pectin to make jam thick without help, but if you want to get a product of a stronger consistency, and even with berry tints, the apricot billet can be supplemented with a batch of berry jelly.
Ingredients:
- apricot pulp - 3 items;
- water - 90 ml;
- granulated sugar - 415 g;
- strawberry jelly - 90 g.
Preparation
Fill the apricot flesh with water, pour in the sugar and the contents of the sachet with strawberry (or any other fruit / berry) jelly. Stir everything and bring to a boil, making sure that no gelatinous lumps are formed. Grind the apricots with a potato press. Another brewing jam pour over sterile jars and roll.
Apricot jam for the winter with orange
Ingredients:
- Apricots - 1,1 kg;
- granulated sugar - 780 g;
- peel 2 oranges;
- juice of 1 lemon;
- pieces of almonds - 100 g.
Preparation
Peel the apricot pulp from the bones, arbitrarily cut it and move it to the pan, pouring sugar after. Add the orange peel, lemon juice and almonds to the contents of the dishes, mix everything, place on the burner and wait for the boil. Burning jam cover and clean from the fire. Leave the workpiece for all night, and re-boil the sutra and proceed to canning.
Apricot jam with nectarines for the winter
Ingredients:
- apricots - 980 g;
- Nectarines - 960 g;
- granulated sugar - 320 g;
- a vanilla pod;
- juice of 1 lemon.
Preparation
Prepare the fruit by removing the stone from apricots and nectarines, and slicing the juicy pulp with slices of arbitrary shape. Fill the fruit with sugar, add vanilla with lemon juice, cover the jam with the base of the future jam and leave overnight. The sutra you will notice, how much juice yielded, now it should be evaporated. Place the dishes on medium heat and cook jam for about an hour and a half, remembering to stir. Readiness of the jam is checked with a cold saucer test and if the workpiece is frozen on a saucer - it is ready to roll into jars.