Want to diversify and refresh the classic taste of your favorite apricot jam? Then prepare it with the addition of citrus fruits, and new impressions from tasting delicacies are provided to you. Most likely the new flavoring composition of the billets will appeal to those who did not particularly like it in its pure form, because orange slices make a weighty portion of additional flavors and make the dessert smoother and more original.
Apricot jam whole slices with orange - recipe
Ingredients:
- apricots - 950 g;
- oranges - 350 g;
- granulated sugar - 750 g.
Preparation
The first thing we need to prepare the jam is to wash the apricots, divide them into two halves and get rid of the bones. Now we put the prepared fruits in the enameled vessel, pouring the layers with sugar, and leave for eight to twelve hours to separate the juice.
After a while, we scald the oranges with boiling water and leave it for a minute, after which we cut the fruits into parts, extract them from the bone, and pulp with the peel with a blender or meat grinder. Add the citrus mass to the apricots, mix and place the container on the plate hotplate. We give the basis of the jam to boil, continuously stirring to dissolve all the sugar crystals, cook from the moment the first signs of boiling appear for five minutes and leave to cool under room conditions. Repeat the procedure two more times, and after the third boil for five minutes, pour the ready-made fragrant jam over previously sterilized dry jars, seal them sealed and turn them downside down under a warm coat or blanket, leave until completely cooled.
How to cook apricot jam with orange and lemon?
Ingredients:
- apricots - 2.5 kg;
- oranges - 250 g;
- lemon - 180 g;
- granulated sugar - 2 kg.
Preparation
As in the previous recipe, we remove the washed apricots from the bones, but this time we do not throw them away. Washed lemon and orange carefully washing, cut into slices and crushed into gruel in any accessible and convenient way. Mix the segments of apricot, citrus and sugar and leave for a couple of hours to start separating the juice. Now we put the vessel with the workpiece on the cooking plate of the plate and heat it, stirring, to a boil. Boil the jam for seven or ten minutes, and leave to cool. During this time we extract kernels from half of all apricot kernels, trying to preserve their integrity.
We repeat the procedure of cooking and cooling two more times. For the last time before boiling we throw into the preform the extracted nucleoli and boil the jam for another ten minutes. We check the density of the delicacies by not spreading a drop, and after reaching the desired result, we pour the mass on sterile and dry glass jars, we seal them and put them under the blanket to sterilize and cool down.
Raw apricot jam with orange and lemon without cooking
Ingredients:
- apricots - 2.3 kg;
- oranges - 550 g;
- lemon - 180 g;
- granulated sugar - 3 kg.
Preparation
Apricots for raw jam choose ripe, but elastic, without dents and damage. We wash the fruits thoroughly, thoroughly drain them and extract the bones from them. Oranges and lemon, and for one minute we immerse in boiling water. Now cut the citrus into small pieces and grind along with the apricot halves using a blender or meat grinder, turning fruit with the latter a couple of times. Now we pour the granulated sugar into the mashed potatoes, mix the mass thoroughly and spread it over the dry sterile jars . Cover the delicacy with capron cap and put it on the shelf of the refrigerator for storage.